Pancakes British Style Recipe - Food.com (2024)

• 110 g plain flour, sifted
• 1 pinch salt
• 2 eggs
• 200 ml milk, mixed with
• 75 ml water
• 50 g butter

• To serve

• caster sugar, to taste
• lemon juice, to taste
• lemon wedge, to taste

directions

• 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.