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.

English Pancakes with syrup
English Pancakes with syrup

Makes 4-6

Hands-on Time 7 minutes

Cooking Time 24 minutes

Print friendly version

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!

A tosser tossing English Pancakes
A tosser tossing English Pancakes