British Mamgus Pancakes Recipes

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BRITISH PANCAKES



British pancakes image

These pancakes are easy to make and have a simple and delicious lemon and sugar topping.

Provided by Caroline's Cooking

Categories     Dessert     Snack

Time 25m

Number Of Ingredients 5

3/4 cup all purpose flour (105g plain flour)
1 pinch salt
1 cup whole milk (240ml)
2 eggs ((large))
1/2 tbsp butter (for cooking (approx))

Steps:

  • Sift together the flour and salt into a bowl. Add the milk and eggs and whisk well. The batter should flow but not be overly thin. Set aside for a few minutes.
  • Warm a wide skillet/frying pan or crepe pan over a medium-high heat. Melt a little butter and spread around the pan - I usually just use the end of the stick on the pan and melt and spread it at the same time.
  • Reduce the heat slightly and add around 1/4 cup (60ml) of the pancake batter to the pan. Tilt the pan slightly as you add the batter and swirl a little so the batter spreads out a bit, but it doesn't need to be as thin as a crepe typically is.
  • Let the pancake cook until the edges start to curl up and the top is dry - a couple minutes. If you lift up the edge, you should see a slight browning on the bottom. Flip the pancake over and cook a minute more on the other side. You may need to press the top down slightly with a spatula if it puffs up.
  • Remove the pancake from the pan once the other side gets a few brown spots and keep warm while you cook the rest. Sprinkle each pancake with sugar, squeeze over some lemon juice, then either fold in half and again (ie so in quarters), or roll up. Best served warm.

Nutrition Facts : Calories 181 kcal, Carbohydrate 24 g, Protein 8 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 92 mg, Sodium 80 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 3 g, ServingSize 1 serving

EASY PANCAKES



Easy pancakes image

Learn a skill for life with our foolproof crêpe recipe that ensures perfect pancakes every time - elaborate flip optional

Provided by Cassie Best

Categories     Main course

Time 30m

Yield Makes 12

Number Of Ingredients 6

100g plain flour
2 large eggs
300ml milk
1 tbsp sunflower or vegetable oil, plus a little extra for frying
lemon wedges to serve (optional)
caster sugar to serve (optional)

Steps:

  • Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
  • Set aside for 30 mins to rest if you have time, or start cooking straight away.
  • Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
  • When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
  • Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.

Nutrition Facts : Calories 61 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium

BRITISH MAMGUS PANCAKES



British Mamgus Pancakes image

Very light pancakes. The BIG difference between our style of measuring and the British method is that they use a scale to measure ingredients. Since this is a British recipe, please use a scale to measure the flour and sugar or it will not turn out right. Milk can be measured in a measuring cup. From telegraph.co.uk site.

Provided by Pesto lover

Categories     Healthy

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 7

8 ounces self-rising flour
3 ounces sugar
2 eggs, beaten
10 ounces milk
1/2 teaspoon baking soda
1 tablespoon butter, melted
1 teaspoon cream of tartar

Steps:

  • Whisk the baking soda and cream of tartar into the milk in a medium bowl, and let stand for 10 minutes before using.
  • Now you can mix the rest of the ingredients into the milk. Let mixture stand for 10 minutes.
  • Prepare pancakes on medium-hot, greased pan. Pour batter onto pan to size desired. Do not crowd. Turn over when top shows bubbles all over. Cook just until cooked through.
  • Serve with butter and syrup or jam and powdered sugar.

Nutrition Facts : Calories 264.3, Fat 5.7, SaturatedFat 3, Cholesterol 74.2, Sodium 654.6, Carbohydrate 45.2, Fiber 1, Sugar 14.3, Protein 7.5

BRITISH BREAKFAST IN BED - BOILED EGGS AND MARMITE SOLDIERS



British Breakfast in Bed - Boiled Eggs and Marmite Soldiers image

The quintessential British breakfast, and perfect for breakfast in bed - Boiled Eggs and Marmite Soldiers are a British culinary institution! The following instructions give you a perfect soft-boiled egg, suitable for "dipping" with your "soldiers"! You either love marmite or hate it, don't use it if you cannot find it locally or just don't like it!! You must still cut your toast into "soldiers" however!!

Provided by French Tart

Categories     Breakfast

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

2 medium free-range eggs, at room temperature
2 slices bread
butter
marmite (optional)
salt

Steps:

  • Bring a small pan of water to the boil. Carefully lower in the eggs and simmer for 4 minutes. Turn off the heat and leave the eggs in the water for another 15 seconds before removing with a slotted spoon.
  • Meanwhile, toast the bread, butter generously and spread thinly with marmite and slice into fat fingers.
  • Place your eggs in an egg cup and provide a teaspoon and a knife.
  • Cut the tops off the eggs and eat with the buttery marmite toast soldiers and a little salt.
  • Cook's note: if you use eggs at room temperature rather than straight from the fridge, they are less likely to crack in the boiling water.

Nutrition Facts : Calories 258.8, Fat 10, SaturatedFat 3.1, Cholesterol 327.4, Sodium 380.5, Carbohydrate 25.9, Fiber 1.2, Sugar 2.5, Protein 14.9

PANCAKES



Pancakes image

Trust Delia Smith to show you how to make the perfect pancake recipe - and enjoy Pancake Day without any flops. Each pancake provides 88kcal, 7.5g carbohydrates (of which 0.9g sugars), 5g fat (of which 2g saturates), 0.4g fibre and 0.2g salt. (Not including the lemon and sugar topping)

Provided by Delia Smith

Categories     Desserts

Yield Makes 12 small pancakes

Number Of Ingredients 8

110g/4oz plain flour, sifted
pinch of salt
2 eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter
caster sugar
lemon juice
lemon wedges

Steps:

  • Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.
  • Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
  • Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
  • Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
  • To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

Nutrition Facts : Calories 88kcal, Carbohydrate 7.5g, Fat 5g, Fiber 0.4g, SaturatedFat 2g, Sugar 0.9g

ENGLISH PANCAKES



English Pancakes image

Quick and easy method for making English pancakes.

Provided by DanMoore95

Time 15m

Yield Makes 8 Pancakes

Number Of Ingredients 4

115g Plain Flour
2 Eggs
210ml Milk mixed with 70ml Water
Vegetable Oil

Steps:

  • Place flour and beaten eggs into a large mixing bowl, and whisk until they start to mix. Then gradually add the liquid mixture, continually mixing until the batter is smooth.
  • Heat a teaspoon of oil in a frying pan, then add half a cup of the batter into the pan, and quickly spread evenly so the base of the pan is completely covered. Cook until slightly browned on each side, then serve.

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