Pancakes British Style Recipes

BRITISH PANCAKES

Steps:

• 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 1/4 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.

EASY PANCAKES

Steps:

• Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
• Set aside for 30 mins to rest if you have time, or start cooking straight away.
• Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
• When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
• Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.

SIMPLE ENGLISH PANCAKES

Steps:

• Sift flour into a bowl.
• Add salt and stir with a hand whisk.
• Add egg and slowly add milk while stirring.
• (batter will be more runnier than American pancakes).
• Refrigerate for an hour.
• Put a little oil in a medium sized frying pan and warm over medium heat, after coating bottom of frying pan, pour out extra oil.
• Pour 1/4 of a cup of batter in the pan and tilt so the batter covers the bottom of the pan.
• Flip pancakes after about 1 1/2 minutes.
• Repeat steps 4-6 until batter is gone.
• Serve with lemon and sugar, fruit, or Lyle's golden syrup.

PERFECT PANCAKES RECIPE

Steps:

• Put 100g plain flour and a pinch of salt into a large mixing bowl.
• Make a well in the centre and crack 2 eggs into the middle.
• Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
• Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
• Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
• Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
• Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
• Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
• Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

ENGLISH PANCAKES

Steps:

• 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.