Traditional English pancakes recipe made simply with eggs, flour and milk. Make the batter for this easy recipe in just 5 minutes and enjoy perfectly thin and light English style pancakes on Pancake day.
Add a quarter of the milk to the eggs then start to whisk into the flour.
Gradually add the rest of the milk to the batter and whisk well between each addition. The gradual addition will ensure a lump free batter.
Once all the milk is whisked in, leave to stand for 30 minutes
Place a 9 inch pancake pan or frying pan on a medium heat. Add a bit of butter and melt. Use kitchen towel to spread the batter around the base of the pan and remove any excess. Give your batter a good mix and then scoop ¾ of a ladleful into the hot pan.
Move the pan around to spread the batter all the way to the edges. (TIP: if you like frilly edges then take the batter ever so slightly up the sides of the pan).
Keep the pan on a medium heat and cook for around 1 minute. Use a spatula to gently lift one side to check the pancake has browned and to help release it from the pan base. Its time to flip when you can shake the pan and the pancake slides and moves across the pan. Then, either take a chance and give it a flip or use a spatula to gently turn over the pancake.
Cook on the second side for 30 seconds or so. Serve on a plate with lemon and sugar or transfer to foil and wrap to keep warm whilst you make more.
Repeat steps 6-9 until all the batter is used up.
Milk: Semi skimmed milk is used in this recipe but for a richer flavour you can use whole milk. I don't recommend using skimmed milk which lacks the fat required to keep the pancakes soft and full of flavour.Flour: This recipe calls for plain or all purpose flour as the English pancake is thin and flat so doesn't require any rising agents.Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan and then wiping with a kitchen towel to spread the butter and remove any excess.Lemons and sugar: Lemon juice and sugar is the traditional topping for English pancakes. But feel free to substitute with your favourite pancake topping.What is the difference between English and American pancakes? Unlike English pancakes, American pancakes use a leavening agent (baking powder), which release gases and allow the pancakes to rise. Therefore, American pancakes are smaller and thicker than English pancakes.What is the difference between English pancakes and crepes? The french version of pancakes are very similar to British pancakes except they are larger and thinner. A special tool is used for spreading the batter on a hot plate, which makes crepes very thin.What toppings to serve with pancakes? The traditional topping for English pancakes is sugar and lemon - nice and simple. However, you could also top with strawberries, mango, banana, nutella, honey, syrup, chocolate sauce, cream, yogurt, chocolate chips, nuts and seeds.Can you reheat pancakes? In my opinion pancakes are best eaten straight from the pan and this was always the tradition in my house. My mum would stand dutifully by the stove cooking off pancakes as fast as we could eat them.However, if you wish, you can make a full batch of pancakes and wrap in foil as you go to keep them warm. If they do need reheating, place the foil wrapped pancakes in a hot oven for 5 minutes. Alternatively pop the pan back on the heat and warm each pancake on both sides for 10 seconds or so.