Best 3 British Pancakes Recipes

PANCAKES BRITISH STYLE

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.

SUPER SIMPLE BRITISH PANCAKES

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.

BRITISH MAMGUS PANCAKES

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.