Best 7 English Pancake Recipe Bbc Recipes

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.

PANCAKES

Steps:

• Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.
• Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
• Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. 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 should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
• Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them 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.

PANCAKES FOR ONE

Steps:

• Separate the egg, putting the white and yolk in seperate bowls. Mix the egg yolk with the flour, baking powder and milk to make a smooth paste.
• Beat the egg white and a pinch of salt with an electric whisk (or by hand) until fluffy and holding its shape. Gently fold the egg white into the yolk mixture. Be extra careful not to knock any of the air out.
• Heat the butter and oil in a non-stick frying pan. Dollop a third of the mixture into the pan and cook on each side for 1-2 mins or until golden brown. Repeat with the remaining mixture to make three pancakes. Drizzle over some maple syrup or honey and serve with berries, if you like.

ONE-CUP PANCAKES

Steps:

• Tip the flour and a pinch of salt into a bowl. Make a well in the centre and pour in the milk and egg. Whisk together, starting in the middle, to create a smooth batter. It should be the thickness of double cream.
• Heat a little of the butter and oil in a non-stick frying pan. Add a sixth of the batter to the pan, quickly swirling it so there are no holes. Fry on one side for 1-2 mins then flip over and cook for a further 1 min. Keep on a plate, covered, in a warm oven. Repeat with the remaining batter to make six pancakes in total. Serve with sugar and lemon, if you like.

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.

ENGLISH PANCAKES

Steps:

• Whip together all ingredients. Let stand at least 15 minutes.
• Heat frying pan to med-high heat.
• Into pan, spoon about a tablespoon of the mix. Tip pan to get the mix to fully cover the bottom of pan base.
• Heat until bubbles show and then flip over and cook the other side.
• Roll or fold and place in warm oven until all pancakes are made.
• Serve with a sprinkle of sugar.