English Pancakes Recipes

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ENGLISH PANCAKES



English Pancakes image

English pancakes are different from American pancakes. They are much thinner and contain no leavening. They are closer to a French Crepe, only slightly thicker. Traditionally they are served on Shrove Tuesday, but are enjoyed year-around. They are best served straight from the pan. In my house the race is to try and make them faster than my children can eat them.

Provided by Darren McGrady

Categories     Milk/Cream     Egg     Breakfast     Kid-Friendly     Wedding     Back to School     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 20 (8-inch) pancakes

Number Of Ingredients 9

2 cups all-purpose flour
1 1/2 tablespoons extra-fine granulated sugar
Pinch of salt
1 egg
2 egg yolks
2 1/2 cups milk
2 tablespoons vegetable oil, divided
1/2 stick (1/4) cup unsalted butter
Granulated sugar, lemons, and oranges for garnish

Steps:

  • 1. In a large mixing bowl, whisk together the flour, sugar, and salt. Add the egg and egg yolks, followed by the milk and 1 tablespoon of the vegetable oil. Continue whisking until there are no lumps. In a separate small saucepan, melt the butter until it is golden brown, and whisk it into the pancake mix. Leave the batter to rest for about 15 minutes.
  • Heat an 8-inch frying pan until hot, and add the remaining 1 tablespoon vegetable oil, tilting the pan to spread the oil across the bottom. When the oil starts to smoke, pour the excess into a small bowl for later use. Return the pan to the heat. You now have a sheer coating of oil remaining on the pan.
  • Pour 2 tablespoons of the batter into the pancake pan, tilting the pan to coat the bottom evenly. Cook until the underside of the pancake is golden brown, and then, using a spatula turn it over and cook the other side. Turn the pancake out onto an upturned dinner plate. Repeat until there is no more batter, using a bit of the reserved oil if the pan appears to be dry, or if the pancakes begin to stick. Continue to stack pancakes on top of each other on your dinner plate.
  • When finished, served the pancakes straightaway with the sugar for sprinkling and the lemon and orange wedges on the side for squeezing on the pancakes.
  • 5. If you want to make the pancakes in advance, lightly butter an ovenproof tray, and sprinkle each pancake with sugar after you finish cooking it. Fold the pancakes in half and then half again, arranging them all neatly on the tray. Cover the tray with foil and bake at 350 degrees for about 15 minutes. Serve with the lemon and orange wedges.

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

ENGLISH PANCAKES



English Pancakes image

Make and share this English Pancakes recipe from Food.com.

Provided by ddav0962

Categories     Breakfast

Time 20m

Yield 12 pancakes, 12 serving(s)

Number Of Ingredients 5

1 cup all-purpose flour
2 eggs, well beaten
1 1/4 cups whole milk
2 lemons, juiced
salt

Steps:

  • Whip together all ingredients. Let stand at least 15 minutes.
  • Heat frying pan to med-high heat.
  • Into pan, spoon about a tablespoon of the mix. Tip pan to get the mix to fully cover the bottom of pan base.
  • Heat until bubbles show and then flip over and cook the other side.
  • Roll or fold and place in warm oven until all pancakes are made.
  • Serve with a sprinkle of sugar.

Nutrition Facts : Calories 69, Fat 1.8, SaturatedFat 0.8, Cholesterol 37.8, Sodium 22.6, Carbohydrate 11.1, Fiber 1.1, Sugar 1.4, Protein 3.2

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.

BRUNCH ENGLISH PANCAKES



Brunch English Pancakes image

This is an old hand-me-down recipe & my boys eat them as fast as they come from the pan. They can be spread with jam if you like.

Provided by Iron Bloomers

Categories     Breakfast

Time 12h15m

Yield 10 pancakes, 4 serving(s)

Number Of Ingredients 7

1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2 eggs
2 cups milk
1 -2 fresh lemon
sugar, to sprinkle on each

Steps:

  • Sift dry ingredients.
  • Lightly beat eggs into milk.
  • Add liquid ingredients to dry, mixing with wire whisk.
  • Cover & refrigerate over night.
  • Heat a small crepe pan, brush lightly with oil.
  • Add about 1/4 c batter to pan, tilt to cover the bottom-cook till top is just dry, flip gently & cook about 30 sec more.
  • Remove to plate; sprinkle with sugar, squeeze fresh lemon over top & roll up.
  • Repeat with remaining mix.
  • Quantity will depend on pan size & thickness.
  • Yield is approx 10-12.
  • Can be kept warm in a 250 degree oven until time to serve.

Nutrition Facts : Calories 291.1, Fat 7.5, SaturatedFat 3.6, Cholesterol 122.8, Sodium 287.2, Carbohydrate 44.7, Fiber 2.5, Sugar 0.3, Protein 12.3

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