5 from 5 votes

British Pancakes

These traditional British pancakes are perfect to celebrate Shrove Tuesday (Pancake day), and they call for super simple ingredients.

Prep Time5

Cook Time5

Resting time30

Course: Breakfast

Cuisine: British

Serving: 6 pancakes

Calories: 129kcal

Author: Andrea Soranidis

Ingredients

100 g all-purpose flour
2 eggs
300 ml milk
1 tablespoon melted butter, plus a little extra for frying
lemon wedges, optional
caster sugar , optional

Instructions

Place milk, eggs and butter in a large bowl and whisk until combined. Add in the flour sifted through a sieve and whisk until you have a smooth, lump-free batter.
Let the batter rest in the fridge for 15-30 minutes if possible, or start cooking straight away.
Heat a medium non-stick frying pan over medium heat, and gently brush it with a little melted butter.
When the pan is hot, pour a ladle of batter over the bottom of the pan and cook your pancake for 1 minute or until golden. Flip the pancake carefully using a silicone spatula, then cook a further 1 minute on the other side. Gently transfer the prepared pancake onto a warm plate and repeat the process until you have finished up the batter.
Serve with lemon wedges and caster sugar on the side, or your favourite filling.

Video

Notes

British pancakes are best enjoyed straight away, but you can make up the batter the night before so they are ready to cook in the morning.
Leftover pancakes will keep well for a day or two.
Place them on a plate and cover with plastic wrap, or store them in an airtight container and keep them in the refrigerator until needed.
You can then reheat them in the microwave for a few seconds before serving.

Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.