Easy British Pancakes Recipes

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PANCAKES BRITISH STYLE



Pancakes British Style image

This recipe comes from Delia Smith. It will make about 12 thin pancakes. The British pancake is very similar to a crepe and is traditionally served with lemon and sugar.

Provided by Sackville

Categories     Breakfast

Time 20m

Yield 12 pancakes

Number Of Ingredients 9

110 g plain flour, sifted
1 pinch salt
2 eggs
200 ml milk, mixed with
75 ml water
50 g butter
caster sugar, to taste
lemon juice, to taste
lemon wedge, to taste

Steps:

  • Sift the flour and salt into a mixing bowl.
  • Make a well in the centre of the flour and break the eggs into it, then whisk the eggs into the flour.
  • Slowly add small quantities of the milk and water mixture, whisking all the while to get the lumps out of the flour.
  • The batter should be like thin cream when you are done.
  • Now melt the butter in your frying pan.
  • Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to grease the pan, using a bit of paper towel to smear it round before you make each pancake.
  • Heat up the pan over a high heat, then turn the heat down to medium.
  • Spoon the batter into the pan, using just less than 1/4 cup for a 10" pan.
  • You don't want them too big or they will be hard to flip.
  • 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 will only take a few seconds to cook.
  • When it is golden brown underneath, flip to the other side and cook for a few more seconds.
  • Place on a plate and cover with a clean kitchen towel to keep 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.

EASY BRITISH PANCAKES



Easy British pancakes image

A great recipe for morning breakfasts and special occasions!

Provided by macmasterchef

Time 15m

Yield Serves 4

Number Of Ingredients 10

Ingredients
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
and many more!

Steps:

  • Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets a 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 anduse 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, spinkle 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.

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

SIMPLE ENGLISH PANCAKES



Simple English Pancakes image

This recipe was given to me at my bridal shower by family friends of my fiance. These pancakes are much thinner than American pancakes, almost like crepes. These pancakes are light and delicious and best of all, easy to make! Cook time includes an hour of refrigeration.

Provided by Babs7

Categories     Breakfast

Time 1h25m

Yield 8 pancakes, 2-4 serving(s)

Number Of Ingredients 5

1 cup flour
1 pinch salt
1 egg
1 1/4 cups milk
1 tablespoon oil

Steps:

  • Sift flour into a bowl.
  • Add salt and stir with a hand whisk.
  • Add egg and slowly add milk while stirring.
  • (batter will be more runnier than American pancakes).
  • Refrigerate for an hour.
  • Put a little oil in a medium sized frying pan and warm over medium heat, after coating bottom of frying pan, pour out extra oil.
  • Pour 1/4 of a cup of batter in the pan and tilt so the batter covers the bottom of the pan.
  • Flip pancakes after about 1 1/2 minutes.
  • Repeat steps 4-6 until batter is gone.
  • Serve with lemon and sugar, fruit, or Lyle's golden syrup.

SUPER SIMPLE BRITISH PANCAKES



Super simple British pancakes image

The pancakes in Britain are what we Americans would call a crepe. However this is British recipe and not a French one. I stuck with weight measurements rather than cups because it really matters, especially in regards to the flour. Some folks are light with the flour and others pack it in. This ensures it's the perfect amount...

Provided by Rachel L.

Categories     Pancakes

Number Of Ingredients 5

100 g all-purpose flour
2 medium eggs
300 ml 2% or whole milk
pinch salt
1 Tbsp veg oil or sunflower oil

Steps:

  • 1. Place the flour in a mixing bowl with a pinch of salt. Beat the two eggs in a small bowl. Once beaten add about 50ml of the milk and the 1 tbsp oil. Whisk this together well. Make a well in the middle of the flour and add the egg and milk mixture. Start whisking. As the flour incorporates it will become very thick paste. Once all the flour is incorporated, start adding the rest of the milk a bit at a time whisking after each addition. Soon the mixture will be like a thick cream.
  • 2. Some people prefer to let the batter sit for a good 30 minutes or so, but that isn't necessary. Heat a crepe or large shallow pan to medium heat. Non-stick is best. Wipe a bit of the extra oil around the bottom of the pan. add some of the batter to the pan and tilt the pan around to ensure an even thin coating around the entire bottom. You can add a little bit more if needed to cover the entire bottom. The bottom of the pancake (or crepe as it's called in America) will slightly tan or brown. Flip it over and continue to cook on the other side for another 1-2 minutes until it tan/browns.
  • 3. The first pancake is almost always thrown out, or eaten by the cook, because it is used to judge the heat of the pan and temperature adjustments can be made pending on how long it took to cook the pancake. If it took more than 2 minutes to lightly tan one side, the temperature needs to go up more. If it burnt quickly, lower the temperature a bit.
  • 4. Continue to cook the rest of the pancakes and oil the pan after each one if needed. I find I don't need continually oil if using a non-stick pan.
  • 5. Serve them with Nutella, my kids favorite, or with a simple syrup with lemon juice mixed in.
  • 6. Egg note - I have made these successfully with an egg substitute. Because these pancakes are not meant to rise and remain thin, the egg substitute found in a box (I used Ener-G) worked well.

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