Traditional English Pancakes
You can serve these pancakes with a sweet or savoury filling or simply with a squeeze of lemon juice and a sprinkling of sugar.
Servings: 8 pancakes
Equipment
- mixing bowl
- balloon whisk or wooden spoon
- frying pan
- Palette knife or fish slice (optional)
- silicone pastry brush (optional)
Ingredients
- 125 g plain flour (4oz)
- 2 eggs
- 300 ml milk (½pt)
- oil or butter for frying
Instructions
- Place 125g (4oz) flour in a mixing bowl and make a well in the centre. Drop in 2 eggs and add a little milk from a total of 300ml (½pt). Use a balloon whisk or wooden spoon, beat the egg well gradually incorporating the flour.
- Beat until smooth then gradually beat in the remaining milk.
- Heat a little oil or a little butter in a 20cm/8in heavy-based frying pan. (I use a silicone pastry brush to brush a thin layer of oil over the pan) Spoon about 3 tablespoon of the pancake mixture into the pan and tilt the pan quickly so that the batter coats the base of the pan.
- Cook for about 1 minute until the underside is golden.
- Flip the pancake over and cook the other side. Slide the pancake out of the pan and keep warm. Repeat the process with the remaining batter, re-oiling the pan as required. Stack the cooked pancakes on top of each other, covering to prevent them from drying out.
- Use as required.
Video
Notes
Cook's Tips
- This pancake recipe works very well for both sweet and savoury pancakes. If you are making savoury pancakes you can add a pinch of salt to the flour. Likewise, when making sweet pancakes you can also add a teaspoon of caster sugar to the flour. But neither is strictly necessary.
- I find the easiest way to reheat pancakes is one or two at a time in the microwave for 15 -20 seconds on high. If you don't have a microwave see the post above for alternative ways to reheat pancakes.
- Once made pancakes will keep in the refrigerator for 1 to 2 days. Place on a plate and wrap well to prevent them from drying out.
- Pancakes freeze for up to 6 months. Wrap well. If you want to be able to defrost one or two at a time, separate the pancakes with baking parchment, so the pancakes can be separated easily once frozen.