Best 5 Super Simple British Pancakes 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.

SUPER SIMPLE BRITISH PANCAKES

Steps:

• 1. Place the flour in a mixing bowl with a pinch of salt. Beat the two eggs in a small bowl. Once beaten add about 50ml of the milk and the 1 tbsp oil. Whisk this together well. Make a well in the middle of the flour and add the egg and milk mixture. Start whisking. As the flour incorporates it will become very thick paste. Once all the flour is incorporated, start adding the rest of the milk a bit at a time whisking after each addition. Soon the mixture will be like a thick cream.
• 2. Some people prefer to let the batter sit for a good 30 minutes or so, but that isn't necessary. Heat a crepe or large shallow pan to medium heat. Non-stick is best. Wipe a bit of the extra oil around the bottom of the pan. add some of the batter to the pan and tilt the pan around to ensure an even thin coating around the entire bottom. You can add a little bit more if needed to cover the entire bottom. The bottom of the pancake (or crepe as it's called in America) will slightly tan or brown. Flip it over and continue to cook on the other side for another 1-2 minutes until it tan/browns.
• 3. The first pancake is almost always thrown out, or eaten by the cook, because it is used to judge the heat of the pan and temperature adjustments can be made pending on how long it took to cook the pancake. If it took more than 2 minutes to lightly tan one side, the temperature needs to go up more. If it burnt quickly, lower the temperature a bit.
• 4. Continue to cook the rest of the pancakes and oil the pan after each one if needed. I find I don't need continually oil if using a non-stick pan.
• 5. Serve them with Nutella, my kids favorite, or with a simple syrup with lemon juice mixed in.
• 6. Egg note - I have made these successfully with an egg substitute. Because these pancakes are not meant to rise and remain thin, the egg substitute found in a box (I used Ener-G) worked well.

EASY PANCAKES

Steps:

• In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

EASY BASIC PANCAKES

Steps:

• Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
• In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
• Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
• For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
• Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
• BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
• YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
• WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.

PANCAKES BRITISH STYLE

Steps:

• 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.