British Pancakes
This is a classic pancake recipe, making a thin, crepe-style pancake. These are with all the ingredients you’d expect: plain flour, eggs, milk, a little butter, and a little sugar, with no baking powder!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Makes 6 pancakes 1x
- Category: Brunch
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
- 110g plain flour
- 1 tsp caster sugar
- 1 egg + 1 egg yolk
- 2 tbsp melted butter
- 1/2 pint milk
- extra butter for greasing the pan
Instructions
- Simply mix together the flour, sugar and salt. Make a well in the centre and crack in your eggs. Add the melted butter. Add the milk and whisk well to bring it all together.
- Grease a nonstick frying pan (I use this one) with butter using a scrunched-up bit of kitchen paper. I use a ladle to get the right amount of batter in the pan, but this is a bit of trial and error. Remember that the first pancake never turns out right – it’s a scientific fact, so don’t stress and then just enjoy it as a chef’s perk.
- Cook for 30 seconds or so without touching it, then loosen the edges and flip! Cook for another 30 seconds or so until it's a lovely colour and then slide onto a plate.
- If you want to do these ahead of the game, just stack them up using a little greaseproof paper between each pancake to stop them sticking and then they reheat well in a low oven.
Find it online: https://desertislanddishes.co/british-pancakes/