English Pancakes
You might wonder why I’ve called these “English Pancakes” when we just call them pancakes. It’s purely for clarity, as other countries have their own versions. Alternatively, I could’ve called them “Now I Remember Why We Only Make These Once a Year” pancakes. I’m a bit negative about them because they never quite hit the spot for me. I’ve never warmed to the tradition of dousing them in lemon juice and sugar. If I’m making pancakes, I’m smothering them in golden syrup. It’s the only way. There, I said it.
Makes 4-6
Hands-on Time 7 minutes
Cooking Time 24 minutes
Ingredients
15g unsalted butter (plus extra for frying)
85g plain flour
1/8 tsp fine salt
1 large egg
150ml full-fat milk
40ml water
Equipment
Small microwaveable bowl
Microwave
Measuring jug
Small whisk or fork
Medium frying pan
Off-set spatula
Kitchen paper
Method
1. Melt the Butter
Melt 15g butter in a microwaveable bowl in 20-second bursts on a low setting.
2. Prepare the Batter
In a measuring jug, combine flour and salt.
Add the egg, milk, and water, whisking until smooth. Stir in the melted butter.
3. Cook the Pancakes
Heat a frying pan over medium heat for 5 minutes.
Add a small knob of butter to the pan, swirling to coat the bottom.
Pour enough batter into the pan to nearly coat the base. Swirl the pan to spread the batter evenly.
Cook for 2 minutes until the edges lift and the surface looks spongey. Flip and cook for another 1–2 minutes.
Transfer to kitchen paper and repeat with the remaining batter.
Enjoy!
