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Breakfast
British Pancakes
Thin, lacy-edged pancakes with a tender centre, suitable for lemon and sugar or savoury fillings.
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Ingredients
Batter
- 150 gplain flour
- a pinchfine salt
- 3large eggs
- 325 mlwhole milk
- 25 gbutter, melted and cooled
- 1 tspvegetable oil, for the pan
Classic topping
- 2lemons, cut into wedges
- 50 gcaster sugar
Per serving
348 kcal11.4g protein49g carbs13g fat
Nutrition calculated from 8 of 8 ingredients
Approximately 340 kcal, 11g protein, 53g carbohydrate and 10g fat per serving, including lemon and sugar.
Clear and checked
Method
- 01
Put flour and salt
3 minPut flour and salt in a bowl. Make a well, add eggs and whisk from the centre, gradually pulling in flour.
- 02
Slowly whisk in milk
20 minSlowly whisk in milk until smooth, then whisk in melted butter. Pour into a jug and rest for 20 minutes.
- 03
Heat the frying pan
3 minHeat the frying pan over medium-high heat. Wipe it with a thin film of oil. Pour in about 60ml batter and immediately tilt the pan so it forms a thin, even layer.
- 04
Cook for 60-90 seconds
3 minCook for 60-90 seconds until the edge is dry and underside spotted gold. Loosen with a spatula, flip and cook for 30-45 seconds.
- 05
Stack on a warm plate and cover
3 minStack on a warm plate and cover loosely with a clean tea towel while repeating. Adjust the heat if later pancakes colour too quickly.
- 06
Serve two per person
3 minServe two per person with lemon and caster sugar, or use the unsweetened pancakes for savoury fillings.
Equipment check
6 items required
- Mixing bowl
- Whisk
- Jug
- 20-24cm non-stick frying pan
- Ladle
- Thin spatula
Dietary and allergen note: Vegetarian. Contains gluten, egg and dairy.
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Recipe diagnostics
Checked before you cook.
Metric quantities and serving yield are explicit
Method includes timing and doneness cues
Nutrition is identified as a calculated estimate
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