English Pancakes Recipes

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EASY PANCAKES



Easy pancakes image

Learn a skill for life with our foolproof crêpe recipe that ensures perfect pancakes every time - elaborate flip optional

Provided by Cassie Best

Categories     Main course

Time 30m

Yield Makes 12

Number Of Ingredients 6

100g plain flour
2 large eggs
300ml milk
1 tbsp sunflower or vegetable oil, plus a little extra for frying
lemon wedges to serve (optional)
caster sugar to serve (optional)

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.

Nutrition Facts : Calories 61 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium

ENGLISH PANCAKES



English Pancakes image

Quick and easy method for making English pancakes.

Provided by DanMoore95

Time 15m

Yield Makes 8 Pancakes

Number Of Ingredients 4

115g Plain Flour
2 Eggs
210ml Milk mixed with 70ml Water
Vegetable Oil

Steps:

  • Place flour and beaten eggs into a large mixing bowl, and whisk until they start to mix. Then gradually add the liquid mixture, continually mixing until the batter is smooth.
  • Heat a teaspoon of oil in a frying pan, then add half a cup of the batter into the pan, and quickly spread evenly so the base of the pan is completely covered. Cook until slightly browned on each side, then serve.

SIMPLE ENGLISH PANCAKES



Simple English Pancakes image

This recipe was given to me at my bridal shower by family friends of my fiance. These pancakes are much thinner than American pancakes, almost like crepes. These pancakes are light and delicious and best of all, easy to make! Cook time includes an hour of refrigeration.

Provided by Babs7

Categories     Breakfast

Time 1h25m

Yield 8 pancakes, 2-4 serving(s)

Number Of Ingredients 5

1 cup flour
1 pinch salt
1 egg
1 1/4 cups milk
1 tablespoon oil

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.

PANCAKES BRITISH STYLE



Pancakes British Style image

This recipe comes from Delia Smith. It will make about 12 thin pancakes. The British pancake is very similar to a crepe and is traditionally served with lemon and sugar.

Provided by Sackville

Categories     Breakfast

Time 20m

Yield 12 pancakes

Number Of Ingredients 9

110 g plain flour, sifted
1 pinch salt
2 eggs
200 ml milk, mixed with
75 ml water
50 g butter
caster sugar, to taste
lemon juice, to taste
lemon wedge, to taste

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.

BRUNCH ENGLISH PANCAKES



Brunch English Pancakes image

This is an old hand-me-down recipe & my boys eat them as fast as they come from the pan. They can be spread with jam if you like.

Provided by Iron Bloomers

Categories     Breakfast

Time 12h15m

Yield 10 pancakes, 4 serving(s)

Number Of Ingredients 7

1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2 eggs
2 cups milk
1 -2 fresh lemon
sugar, to sprinkle on each

Steps:

  • Sift dry ingredients.
  • Lightly beat eggs into milk.
  • Add liquid ingredients to dry, mixing with wire whisk.
  • Cover & refrigerate over night.
  • Heat a small crepe pan, brush lightly with oil.
  • Add about 1/4 c batter to pan, tilt to cover the bottom-cook till top is just dry, flip gently & cook about 30 sec more.
  • Remove to plate; sprinkle with sugar, squeeze fresh lemon over top & roll up.
  • Repeat with remaining mix.
  • Quantity will depend on pan size & thickness.
  • Yield is approx 10-12.
  • Can be kept warm in a 250 degree oven until time to serve.

Nutrition Facts : Calories 291.1, Fat 7.5, SaturatedFat 3.6, Cholesterol 122.8, Sodium 287.2, Carbohydrate 44.7, Fiber 2.5, Sugar 0.3, Protein 12.3

EASY PANCAKES



Easy Pancakes image

This recipe doesn't require much thought early in the morning, and tastes great!

Provided by Sharon Holt

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 4

Number Of Ingredients 7

1 cup all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil

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.

Nutrition Facts : Calories 247.4 calories, Carbohydrate 33.5 g, Cholesterol 51.4 mg, Fat 9.6 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 2.3 g, Sodium 804.3 mg, Sugar 9.3 g

ENGLISH PANCAKE BATTER



English Pancake Batter image

English pancakes are thinner than American style ones, in fact I think they are almost crepes. The traditional topping in the UK is fresh lemon juice and sugar or jam but you can also fill them with something savoury.

Provided by Sackville

Categories     Breakfast

Time 40m

Yield 8 large pancakes

Number Of Ingredients 7

50 g butter
180 g flour
2 eggs
275 ml milk
150 ml water
salt
oil, for greasing

Steps:

  • Melt a knob of butter in a pan, then leave to cool down.
  • Meanwhile, place the flour in a bowl.
  • Break the eggs into the bowl and pour in the milk.
  • Mix until it turns into a smooth batter.
  • Stir in the now cooled melted butter and leave to stand for about half an hour.
  • This lets the starch expand and makes the finished pancake lighter.
  • When you're ready to cook the pancakes, melt a little more of the butter along with a bit of oil in a frying pan.
  • A non-stick pan is the best.
  • When it is quite hot pour 1/4 cup batter into the pan.
  • Swirl it until it covers the pan and you have a thin, even layer that should set almost immediately.
  • After about a minute it should be ready to flip.
  • Cook for 30 seconds on the other side and then tip onto a plate.
  • Repeat until you have used up all the batter.

Nutrition Facts : Calories 166.3, Fat 7.7, SaturatedFat 4.4, Cholesterol 70.9, Sodium 70.5, Carbohydrate 18.8, Fiber 0.6, Sugar 0.2, Protein 5

PERFECT PANCAKES RECIPE



Perfect pancakes recipe image

An easy pancake batter recipe with tips on how to make the best pancakes every time with sweet or savoury toppings

Provided by Good Food team

Categories     Breakfast, Dinner, Lunch, Main course, Supper, Buffet, Snack, Brunch, Dessert

Time 30m

Number Of Ingredients 5

100g plain flour
2 eggs
300ml semi-skimmed milk
1 tbsp sunflower oil or vegetable, plus extra for frying
pinch salt

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.

Nutrition Facts : Calories 107 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium

ENGLISH PANCAKES



English Pancakes image

Make and share this English Pancakes recipe from Food.com.

Provided by ddav0962

Categories     Breakfast

Time 20m

Yield 12 pancakes, 12 serving(s)

Number Of Ingredients 5

1 cup all-purpose flour
2 eggs, well beaten
1 1/4 cups whole milk
2 lemons, juiced
salt

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.

Nutrition Facts : Calories 69, Fat 1.8, SaturatedFat 0.8, Cholesterol 37.8, Sodium 22.6, Carbohydrate 11.1, Fiber 1.1, Sugar 1.4, Protein 3.2

ENGLISH PANCAKES



English Pancakes image

English pancakes are different from American pancakes. They are much thinner and contain no leavening. They are closer to a French Crepe, only slightly thicker. Traditionally they are served on Shrove Tuesday, but are enjoyed year-around. They are best served straight from the pan. In my house the race is to try and make them faster than my children can eat them.

Provided by Darren McGrady

Categories     Milk/Cream     Egg     Breakfast     Kid-Friendly     Wedding     Back to School     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 20 (8-inch) pancakes

Number Of Ingredients 9

2 cups all-purpose flour
1 1/2 tablespoons extra-fine granulated sugar
Pinch of salt
1 egg
2 egg yolks
2 1/2 cups milk
2 tablespoons vegetable oil, divided
1/2 stick (1/4) cup unsalted butter
Granulated sugar, lemons, and oranges for garnish

Steps:

  • 1. In a large mixing bowl, whisk together the flour, sugar, and salt. Add the egg and egg yolks, followed by the milk and 1 tablespoon of the vegetable oil. Continue whisking until there are no lumps. In a separate small saucepan, melt the butter until it is golden brown, and whisk it into the pancake mix. Leave the batter to rest for about 15 minutes.
  • Heat an 8-inch frying pan until hot, and add the remaining 1 tablespoon vegetable oil, tilting the pan to spread the oil across the bottom. When the oil starts to smoke, pour the excess into a small bowl for later use. Return the pan to the heat. You now have a sheer coating of oil remaining on the pan.
  • Pour 2 tablespoons of the batter into the pancake pan, tilting the pan to coat the bottom evenly. Cook until the underside of the pancake is golden brown, and then, using a spatula turn it over and cook the other side. Turn the pancake out onto an upturned dinner plate. Repeat until there is no more batter, using a bit of the reserved oil if the pan appears to be dry, or if the pancakes begin to stick. Continue to stack pancakes on top of each other on your dinner plate.
  • When finished, served the pancakes straightaway with the sugar for sprinkling and the lemon and orange wedges on the side for squeezing on the pancakes.
  • 5. If you want to make the pancakes in advance, lightly butter an ovenproof tray, and sprinkle each pancake with sugar after you finish cooking it. Fold the pancakes in half and then half again, arranging them all neatly on the tray. Cover the tray with foil and bake at 350 degrees for about 15 minutes. Serve with the lemon and orange wedges.

GOOD OLD FASHIONED PANCAKES



Good Old Fashioned Pancakes image

This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.

Provided by dakota kelly

Categories     Breakfast and Brunch     Pancake Recipes

Time 20m

Yield 8

Number Of Ingredients 7

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 ¼ cups milk
1 egg
3 tablespoons butter, melted

Steps:

  • In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; 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.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 21.7 g, Cholesterol 37.7 mg, Fat 5.9 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 3.4 g, Sodium 503.6 mg, Sugar 3.5 g

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