British pancakes

Print Recipe

4.64 from 11 votes

These pancakes are easy to make and have a simple and delicious lemon and sugar topping.

Prep Time5

Cook Time20

Total Time25

Course: Dessert, Snack

Cuisine: British

Servings: (approx - makes around 8 pancakes)

Calories: 181kcal

Author: Caroline's Cooking

Save

Ingredients

¾ cup all purpose flour plain flour
1 pinch salt
1 cup whole milk
2 eggs (large)
½ tablespoon butter for cooking (approx)

US Customary - Metric

Instructions

Sift together the flour and salt into a bowl. Add the milk and eggs and whisk well. The batter should flow but not be overly thin. Set aside for a few minutes.
Warm a wide skillet/frying pan or crepe pan over a medium-high heat. Melt a little butter and spread around the pan - I usually just use the end of the stick on the pan and melt and spread it at the same time.
Reduce the heat slightly and add around ¼ cup (60ml) of the pancake batter to the pan. Tilt the pan slightly as you add the batter and swirl a little so the batter spreads out a bit, but it doesn't need to be as thin as a crepe typically is.
Let the pancake cook until the edges start to curl up and the top is dry - a couple minutes. If you lift up the edge, you should see a slight browning on the bottom. Flip the pancake over and cook a minute more on the other side. You may need to press the top down slightly with a spatula if it puffs up.
Remove the pancake from the pan once the other side gets a few brown spots and keep warm while you cook the rest. Sprinkle each pancake with sugar, squeeze over some lemon juice, then either fold in half and again (ie so in quarters), or roll up. Best served warm.

Video

Notes

If the batter seems too thick for some reason, you can easily thin it with a little extra milk.

To keep the pancakes warm, I usually use a dish cloth folded over so it covers over and under the pancakes, and add the pancakes on top of the others as they cook.

If you need to re-heat these, you can either warm them gently in the skillet or give a short heat on the microwave. If in the skillet, the edges may crisp a little. If in the microwave, make sure you cover with kitchen roll.

I originally shared a version of these with part water, to make a slightly less rich batter, but based on reader feedback and going back to the recipe I have amended to just milk. If you prefer a slightly less creamy/rich batter, then use around ¼ water or else use a lower fat milk. I would not, however, suggest using fat free/skimmed milk.

Nutrition