English style pancakes make for a delicious start to a rustic morning. They’re straightforward to make and require a minimal number of ingredients. Though they are perfect with lemon and sugar, you can also add a dollop of jam or a drizzle of syrup.
The trick to making these in the great outdoors is to have a very steady temperature and the right kind of tool for flipping. Offset icing spatulas tend to work well for this dish. Use a thick cast iron skillet to hold an even temperature.
Lighter and thinner than their American cousins, they are a happy middle ground between flapjacks and crepes. You can get creative with toppings, including fresh or canned fruit. Or spread a bit of nut butter or chocolate on top.
English style pancakes make for a delicious start to a rustic morning. They’re straightforward to make and require a minimal number of ingredients.
Cook the pancake until golden brown, about 30 seconds, then flip and cook on the other side.
English Style Pancakes make for a delicious start to a rustic morning. They’re straightforward to make and require minimal ingredients.
Pour or ladle some batter onto the skillet, tilting the skillet to make a thin, even layer. Return the frypan to the heat.
English Pancakes with Lemon Recipe
English Style Pancakes make for a delicious start to a rustic morning. They’re straightforward to make and require minimal ingredients.
Preparation 15 minutes
Cook 25 minutes
Ready in 40 minutes
Servings 8 Servings
Ingredients
English Pancakes
- 3/4 cup all-purpose flour plain flour
- pinch salt
- 2 eggs
- 1 1/4 cups milk
- 1 tablespoon melted butter or oil plus some for frying
Topping
- 1 lemon juiced
- sugar as needed
Equipment
- gas stove
- frypan
- spatula
Directions
English Pancakes
- Mix the flour and a pinch of salt in a large mixing bowl.
- Make a well in the center of the flour mixture then crack the eggs into the middle. Pour in about one-sixth of the milk and add all the butter.
- Start whisking from the center, gradually drawing the flour into the eggs, milk, and butter. Once all of the flour is incorporated, whisk until you have a smooth, thick paste.
- Pour in more of the milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking simultaneously until the batter is the consistency of heavy cream.
- Heat the frypan over medium heat, then add butter to grease the surface.
- Pour or ladle some batter onto the skillet, tilting the skillet to make a thin, even layer. Return the frypan to the heat.
- Let the pancake cook undisturbed for 30 seconds. If the frypan is at the right temperature, the pancake will turn golden underneath in about 30 seconds and be ready to flip.
- Hold the skillet and ease the spatula under the pancake, then quickly flip it over. Make sure that the pancake is lying flat with no folds, then cook for another 30 seconds before turning it out onto a plate.
- Continue with the rest of the batter, serving them as you cook or stacking them on a plate to serve at once. Sprinkle them with the lemon juice and sugar before serving.
Nutritional Information
Calories: 102kcalCarbohydrates: 12gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 45mgSodium: 33mgPotassium: 97mgFiber: 1gSugar: 2gVitamin A: 124IUVitamin C: 7mgCalcium: 55mgIron: 1mg
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