PANCAKES BRITISH STYLE
This recipe comes from Delia Smith. It will make about 12 thin pancakes. The British pancake is very similar to a crepe and is traditionally served with lemon and sugar.
Provided by Sackville
Yield 12 pancakes
Number Of Ingredients 9
- Sift the flour and salt into a mixing bowl.
- Make a well in the centre of the flour and break the eggs into it, then whisk the eggs into the flour.
- Slowly add small quantities of the milk and water mixture, whisking all the while to get the lumps out of the flour.
- The batter should be like thin cream when you are done.
- Now melt the butter in your frying pan.
- Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to grease the pan, using a bit of paper towel to smear it round before you make each pancake.
- Heat up the pan over a high heat, then turn the heat down to medium.
- Spoon the batter into the pan, using just less than 1/4 cup for a 10" pan.
- You don't want them too big or they will be hard to flip.
- As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter.
- It will only take a few seconds to cook.
- When it is golden brown underneath, flip to the other side and cook for a few more seconds.
- Place on a plate and cover with a clean kitchen towel to keep warm while you make the rest.
- To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up.
- Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.
English pancakes are different from American pancakes. They are much thinner and contain no leavening. They are closer to a French Crepe, only slightly thicker. Traditionally they are served on Shrove Tuesday, but are enjoyed year-around. They are best served straight from the pan. In my house the race is to try and make them faster than my children can eat them.
Provided by Darren McGrady
Yield Makes 20 (8-inch) pancakes
Number Of Ingredients 9
- 1. In a large mixing bowl, whisk together the flour, sugar, and salt. Add the egg and egg yolks, followed by the milk and 1 tablespoon of the vegetable oil. Continue whisking until there are no lumps. In a separate small saucepan, melt the butter until it is golden brown, and whisk it into the pancake mix. Leave the batter to rest for about 15 minutes.
- Heat an 8-inch frying pan until hot, and add the remaining 1 tablespoon vegetable oil, tilting the pan to spread the oil across the bottom. When the oil starts to smoke, pour the excess into a small bowl for later use. Return the pan to the heat. You now have a sheer coating of oil remaining on the pan.
- Pour 2 tablespoons of the batter into the pancake pan, tilting the pan to coat the bottom evenly. Cook until the underside of the pancake is golden brown, and then, using a spatula turn it over and cook the other side. Turn the pancake out onto an upturned dinner plate. Repeat until there is no more batter, using a bit of the reserved oil if the pan appears to be dry, or if the pancakes begin to stick. Continue to stack pancakes on top of each other on your dinner plate.
- When finished, served the pancakes straightaway with the sugar for sprinkling and the lemon and orange wedges on the side for squeezing on the pancakes.
- 5. If you want to make the pancakes in advance, lightly butter an ovenproof tray, and sprinkle each pancake with sugar after you finish cooking it. Fold the pancakes in half and then half again, arranging them all neatly on the tray. Cover the tray with foil and bake at 350 degrees for about 15 minutes. Serve with the lemon and orange wedges.
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