British Pancakes
User Reviews
5
British Pancakes
Description
The British Pancakes recipe combines all-purpose flour with eggs, milk, and melted butter to form a smooth batter that’s left to rest briefly for optimal texture. The resting period helps with gluten relaxation, resulting in more tender pancakes. Each pancake is cooked in a medium non-stick pan greased with melted butter to produce a lightly golden, thin crepe-like result.
The pancakes have a delicate, soft texture with lightly crisped edges. Serving them with lemon wedges and caster sugar offers a simple, traditional topping option that introduces bright acidity and subtle sweetness to balance the buttery pancakes.
They can be enjoyed immediately or made ahead by preparing the batter the night before. Leftover pancakes keep well refrigerated for a couple of days and can be quickly reheated in the microwave. This recipe yields versatile pancakes suitable for a traditional British breakfast or dessert.
Ingredients
- 100 g all-purpose flour
- 2 egg
- 300 ml milk
- 1 tablespoon butter plus a little extra for frying, melted
- lemon optional, wedges
- caster sugar optional
Instructions
- Place milk, eggs and butter in a large bowl and whisk until combined. Add in the flour sifted through a sieve and whisk until you have a smooth, lump-free batter.
- Let the batter rest in the fridge for 15-30 minutes if possible, or start cooking straight away.
- Heat a medium non-stick frying pan over medium heat, and gently brush it with a little melted butter.
- When the pan is hot, pour a ladle of batter over the bottom of the pan and cook your pancake for 1 minute or until golden. Flip the pancake carefully using a silicone spatula, then cook a further 1 minute on the other side. Gently transfer the prepared pancake onto a warm plate and repeat the process until you have finished up the batter.
- Serve with lemon wedges and caster sugar on the side, or your favourite filling.
Notes
- For best texture, let the batter rest in the fridge for 15–30 minutes before cooking.
- Prepare batter the night before for a quick morning cook.
- Store leftover pancakes in an airtight container in the refrigerator for up to two days and reheat briefly in the microwave before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6pancakes
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 59mg | 2% |
| Potassium | 105mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 219IU | 4% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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