Traditional British pancakes
Here's how to make perfect British-style pancakes every time! This is just how we Brits make our pancakes every year for Pancake Day.
Servings: 8 pancakes
- 300 g (~ 2 cups) plain flour
- 3 eggs
- 400 ml (~ 1 2/3 cups) milk
- 1 tbsp butter
- Spray oil, if needed
- To serve: your choice of sweet or savoury toppings (see blog post for ideas!)
Add the flour to a large mixing bowl, and make a well in the centre. Crack in the eggs, and gradually whisk together.
Add the milk a little at a time, whisking until smooth (don't worry if a few small lumps remain, you won't notice them in the finished pancakes). The batter will be fairly thin.
Melt the butter in a non-stick frying pan, then pour it back into the pancake batter, whisking to ensure no lumps are formed.
With the pan over a medium heat (I used setting 5 out of 9), add a ladleful of the pancake batter. Lift the pan, and gently swirl the mixture around the base of the pan until it forms a thin layer all over. Return to the heat, and cook for 2-3 minutes, until the underside of the pancake is lightly golden brown.
Flip the pancake carefully, and cook the other side for a further 2 minutes. Transfer to a plate while you cook the remaining pancakes. You can spray a little oil into the pan in between pancakes if they're showing signs of sticking - I didn't need to.
When you've cooked all fo the batter, serve the pancakes with your choice of sweet or savoury topping.
Serving: 1pancake | Calories: 199kcal | Carbohydrates: 31.3g | Protein: 7.7g | Fat: 4.5g | Saturated Fat: 2.1g | Cholesterol: 69mg | Sodium: 58mg | Potassium: 92mg | Fiber: 1g | Sugar: 2.6g | Calcium: 60mg | Iron: 2mg