Traditional English Pancakes

Traditional English Pancakes

These traditional English pancakes are served with lemon and sugar – easy to prepare and easy to eat!

Traditional English Pancakes

6 –8 large pancakes
  • Preparation time: 20 minutes
  • Standing time: 20 minutes
  • Cooking time: About 20 minutes

  • Ingredients
  • 115 g (4 oz) plain flour/all-purpose flour (1 cup less 1½ tbsp)
  • pinch salt
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 300 ml (10 fl oz) semi-skimmed/partly skimmed milk (1¼ cups)
  • 28 g (1 oz) butter, melted (2 tbsp)
  • 28 g (1 oz) butter for greasing (2 tbsp)
  • To serve
  • granulated sugar
  • 1 lemon halved

  • You will also need a 25.5cm

Equipment

  • You will also need a 25.5 cm (10 inch) heavy gauge aluminium frying pan/skillet.


  • Method
  • First, melt 28g (1 oz) (2 tbsp) of butter and set aside to cool.
  • Sift the flour and salt into a large mixing bowl and make a well in the centre.

  • Beat the eggs in a bowl, then add the milk and cooled, melted butter. Gradually pour the mixture into the well of the flour while whisking with an electric whisk or a balloon whisk, incorporating the flour from around the edge of the bowl. Scrape any remaining flour down from around the sides of the bowl using a silicon spatula and whisk again until all the mixture is smooth. Let stand for 20 minutes.

  • Meanwhile preheat oven to 110°C/225°F/gas ¼, and place five plates in the oven to warm.

  • Melt the remaining butter and pour into a small bowl.
  • Get the pan really hot, then turn the heat down to a medium setting.

  • Smear the pan, using kitchen paper, with a little melted butter to keep it lightly greased. (The pan should be lightly coated, not running with butter.) Repeat before cooking each pancake.
  • Use about 3 tablespoons of batter for each pancake. (It is easier to measure this into a ladle or cup first to give a guide for the amount for each pancake.) Quickly tip the batter from the ladle or cup into the centre of the pan and, at the same time, tip the pan from side to side to get the base evenly coated. Cook the pancake for about 1 minute until the surface dries and the underside is golden.
  • Flip the pancake over with a palette knife. Again, cook until the underside is golden which will need less time. Then slide out of the pan onto a warmed plate.

  • Continue until the batter is finished. Overlap the pancakes on the warmed plate as you go. Keep them warm in the oven, covered loosely with foil.

  • To serve, squeeze lemon juice over each pancake and generously sprinkle with sugar. It can then can be rolled up.
Print Recipe

Updated: February 18, 2020

Buttermilk Pancakes with Apples and Maple Syrup

Buttermilk Pancakes with Apples and Maple Syrup

These buttermilk pancakes with apple and maple syrup are thicker, North American-style pancakes. The addition of the  buttermilk in the pancakes and the topping of sweet dessert apples, all smothered with maple syrup, make this a delicious dessert.

Buttermilk Pancakes with Apples and Maple Syrup

4 servings (12 pancakes)
  • Preparation time: about 20 minutes
  • Standing time: 20 minutes
  • Cooking time: 30–40 minutes

  • Ingredients
  • For the pancakes
  • 225 g (8 oz) plain/all-purpose flour (1¾ cups)
  • 2 tsp baking powder
  • 55 g (2 oz) caster/superfine sugar (¼ cup)
  • 170 ml (6 fl oz) buttermilk (¾ cup)
  • 2 eggs, large (U.K.)/extra large (N.A.), beaten
  • 140 ml (5 oz) milk (⅔ cup)
  • 1 tsp vanilla extract
  • 40 g (1½ oz) butter (3 tbsp)
  • For the apples
  • 3 dessert apples
  • 40 g (1½ oz) butter (3 tbsp)
  • 1 tbsp icing/powdered sugar

  • To serve
  • maple syrup
  • crème fraîche


  • Method
  • Sift the flour and baking powder into a bowl and mix in the sugar.

  • Make a well in the centre and add the buttermilk, beaten eggs, vanilla extract, and most of the milk.

  • Gradually whisk the flour into the wet ingredients, adding enough extra milk to make a smooth, fairly thick batter.

  • Set aside to stand for 20 minutes.

  • Meanwhile warm 6 plates in the oven.

  • Now peel, core and thickly slice the apples.

  • Melt the butter in a large frying pan/skillet and add the apple slices in a single layer. Dust with the icing/powdered sugar and cook over a medium heat for 2–3 minutes on each side until golden. Tip onto a warmed plate, cover with foil, and keep warm in the oven while cooking the pancakes.

  • For the pancakes, melt the butter in a large, heavy gauged frying pan (skillet). Pour into a small bowl and use this to smear the pan between cooking each pancake using a wodge of kitchen paper,

  • Now wipe the pan clean with kitchen paper and then turn up the heat to get the pan really hot.

  • Reduce the heat to medium and then grease the pan with a little of the melted butter. (It should be lightly greased, not running with butter.)

  • Add 3 tablespoonfuls of batter and cook for 1–2 minutes until bubbles appear on the surface of the pancake and the underside is golden. Turn and cook for a further minute. Lift out onto a warmed plate, cover loosely with foil. and pop the plate back in the oven. Repeat using the remaining batter until there are 12 pancakes.

To serve

  • Pile three pancakes on each plate and top with the apple slices.Pour over maple syrup and serve with a spoonful of crème fraîche.
Print Recipe

Updated: January 30, 2020

Summer Berry Crêpes

I love making crêpes to fill with summer fruits. They are so light and make a really impressive summer dessert.

Crêpes aren’t difficult to make. My tip is to start off with a really hot pan and then turn the heat down a little. The pan only needs to be smeared with melted butter between cooking each one. It should just glisten, not be running with the butter.

I hope you will want to try them and enjoy them too.

Summer Berry Crêpes

Thin, light, crêpes are filled with a selection of delicious summer berries, then topped with velvety, whipped cream and chocolate shavings.

Summer Berry Crêpes

  • Preparation time: 25 minutes
  • Standing time: 20 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • For the crêpes
  • 115 g (4 oz) plain flour/all-purpose flour (⅔ cup + 2 tbsp)
  • pinch salt
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 300 ml (10 fl oz) semi-skimmed milk (2%) (1¼ cups) OR
  • 240 ml (8 fl oz) full fat/whole milk (1 cup) plus 60 ml (2 fl oz) water (¼ cup)
  • 55 g (2 oz) butter (¼ cup, or ½ stick)
  • For the filling
  • 450 g (1 lb) selection of fresh berries, such as blackberries, blueberries, raspberries, redcurrants, or strawberries
  • 300 ml (10 fl oz) double cream/whipping or heavy cream (1¼ cups)
  • 28 g (1 oz) plain/dark chocolate

Equipment

  • You will also need a shallow-rimmed lightweight pan, 20–23 cm (8–9 inch) in diameter with rounded sides.


  • Method
  • Pop the chocolate in the freezer while preparing the rest of the recipe. It will make it easier to grate into shavings later.

  • Sift the flour and salt into a mixing bowl and make a well in the centre. Break the egg into the well and, using half the milk, gradually whisk the egg and milk into the flour, using a balloon whisk. Once a smooth consistency is reached and lots of bubbles rise to the surface, add the rest of the milk quickly. Do not over-mix.

  • Or use an electric mixer. First mix the egg and milk together then mix in the sifted flour and salt until the batter is smooth and lots of bubbles rise to the surface. Be careful not to over-mix.

  • Let batter rest for 20 minutes.

  • Meanwhile, wash the fruit and pat dry.

  • Then whip the cream until thick.

  • Now warm 5 plates in the oven.

  • Get the pan really hot. Remove from the heat and add the butter. Once it has melted, spoon 2 tablespoons into the batter mixture and whisk it in. Pour the remainder into a small bowl and set to one side.

  • Add a little butter to the pan before cooking each pancake. Just add enough to be able to tilt the pan and cover the base with the melted butter. The base should just glisten not run with butter.

  • Cook the pancakes over a medium–high heat. You will need 45ml (3 tbsp) of batter for each crêpe. It is easier to measure this into a ladle or measuring cup first and use this to be able to quickly add it to the pan. Using the ladle or cup, hold it so that the base is very close to the bottom of the pan in the centre and then pour it in. Immediately lift and tilt the pan in all directions so the batter spreads thinly over the base. If there are any holes, just fill them in with batter using a teaspoon.

  • Turn when the the crêpe starts to curl away from the sides of the pan, the mixture begins to bubble and the underside is golden. It should take about a minute. If it seems to be sticking to the base of the pan give it a couple of seconds more. Loosen the edge of the crêpe from the pan, then flip it over with a palette knife and cook until the underside is golden. This will only take about 30 seconds. Slip each cooked crêpe from the pan directly onto a piece of kitchen paper which will absorb any grease and keep it light and dry.

  • Repeat the process with the remaining batter, greasing the pan each time and stacking the crêpes up on a warmed plate as they are cooked. Put a piece of kitchen paper between each one and cover loosely with foil so the top one doesn’t dry out. Keep warm in the oven.

  • Grate the chocolate onto a plate to create a pile of shavings.

  • To serve, spoon the fruit into the middle of each crêpe. Fold two sides of the crêpe over the fruit to create a cone, then spoon a generous dollop of cream on top and, using a small spoon, sprinkle over the chocolate shavings. Serve immediately.
Print Recipe

Updated: September 22, 2019

Crêpes with Lemon and Sugar

Crêpes with Lemon and Sugar

 

A batch of crepes folded into quarters then drizzled with lemon juice and sprinkled with sugar make a very light version of the traditional English pancake.

 

8 –10 large crêpes
  • Preparation time: 10 minutes
  • Standing time: 10 minutes
  • Cooking time: About 20 minutes

  • Ingredients
  • 110 g 4 oz plain/all-purpose flour (1 cup less 2 tbsp)
  • pinch salt
  • 2 eggs large (U.K.)/extra large (N.A.)
  • 240 ml 8 fl oz semi-skimmed milk (1 cup)
  • 60 ml 2 fl oz water (¼ cup)
  • 55 g 2 oz butter, melted (¼ cup, or ½ stick)

  • To serve
  • caster/superfine sugar
  • 2 lemons halved

  • You will also need a 25.5cm 10 inch heavy gauge aluminium frying pan/skillet.


  • Method
  • First mix the milk and water together.

  • Then sift the flour and salt into a large mixing bowl. Make a well in the centre of the flour and break in the eggs.

  • Using an electric whisk or a balloon whisk, whisk the eggs into the flour gradually adding the milk and incorporating the flour from around the edge of the bowl. Scrape any remaining flour down from around the sides of the bowl with a rubber spatula and whisk again until all the mixture is smooth. It should be the consistency of thin cream.

  • Spoon 2 tablespoons of the melted butter into the batter and whisk again. Reserve the remaining butter.

  • Let the mixture stand for 20 minutes.

  • Place five plates in a warm oven.

  • Get the pan/skillet really hot, then turn the heat down to a medium setting.

  • Smear a little of the reserved butter over the base of the pan/skillet between cooking each pancake.

  • You will need about 3 tablespoons of batter for each pancake. It is easier to measure this into a ladle or measuring cup first. Then pour the batter quickly into the centre of the pan/skillet, at the same time tipping the pan/skillet around from side to side to get the base evenly coated. If there are any holes, just fill them in with extra batter using a teaspoon. It should take less than a minute for the underside to turn golden. Check by lifting the edge with a palette knife.

  • Flip the pancake over with the palette knife and cook the other side until golden. This side will need less time to cook. Then slide it out of the pan onto a warmed plate.

  • Continue making the pancakes until all the batter is used. Stack them on the warmed plate as they are ready and keep them warm in the oven, covered loosely with foil.

  • Serve with juice from the lemons squeezed over the pancakes and a generous sprinkling of sugar. They can then be rolled or folded into quarters.
Print Recipe

Updated: April 24, 2019