Thin English Pancakes Recipe (With Lemon And Sugar)
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5.0
9 reviews
Excellent
Thin English Pancakes Recipe (With Lemon And Sugar)
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Move over thick American pancakes - these classic thin English pancakes are just as delicious, and ridiculously easy to make with a few basic pantry ingredients. Traditionally served on Shrove Tuesday, or Pancake Day, they're actually a perfect treat on any day of the year. Best served simply with a generous sprinkle of sugar and lemon juice on the top, you won't be able to stop eating them. Don't say I didn't warn you!
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Ingredients
- 150 grams plain flour (1 UK/Australian cup = 1 US cup + 1 tablespoon)
- 1 pinch salt
- 2 large eggs
- 300 ml milk (1¼ cups)
- 3 tablespoons butter melted in microwave (or vegetable or sunflower oil, or a mixture)
To serve (optional)
- sugar and lemon quarters
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Instructions
- Preheat the oven to 50C/120F.
- Mix the flour and salt together in a medium-sized jug or bowl, then crack the eggs into the middle.
- Whisk in a little milk to make a thick paste. Then slowly add the rest of the milk, whisking constantly, until you have a smooth batter. Add around 1 tablespoon of melted butter/oil into the batter to prevent sticking (optional).
- Heat up a frying pan on a medium heat, then use a teaspoon to add a drizzle of the melted butter/oil. Wait until it starts to sizzle.
- Ladle about ⅔ of a ladleful of batter into the hot frying pan and swirl around until it covers the whole pan. Let the pancake cook for 2 to 2.5 minutes, or until the bottom of the pancake is slightly golden. Flip over with a slice or spatula and cook on the other side for around 30 seconds. Slide out onto a plate and keep warm in the oven.
- Cook the rest of the pancakes in the same way until all the batter is used up. Serve as they are, folded into quarters or rolled with the sugar and lemon for sprinkling over.
Equipments used:
Notes
- Getting the batter right: Add the milk slowly, whisking all the time, for a smooth batter without big lumps. The consistency should be like single/thin cream. Make a 'test pancake'. If you can't swirl the batter all over the pan easily, just add a tiny bit of water to the batter until it's thin enough.
- Making the batter in advance: The batter benefits from 'resting' for at least 10 minutes anyway, but if you want to make it in advance it'll actually keep well covered in the fridge for up to 4 days.
- How long the pancakes keep: Leftover pancakes will keep well covered in the fridge for 2 to 3 days. You can also freeze leftovers between layers of baking or wax paper for up to 2 months.
- Reheating: Either reheat in a hot pan for 30 seconds on each side, or in the microwave for around 30 seconds initially (longer if necessary).
- Notes on nutrition: Please note that the amounts do not include toppings e.g. sugar and lemon. The calories are for each plain pancake.
Nutrition Information
Show Details
Calories
144kcal
(7%)
Carbohydrates
16g
(5%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
56mg
(19%)
Sodium
74mg
(3%)
Potassium
86mg
(2%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
251IU
(5%)
Calcium
53mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 74mg | 3% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 251IU | 5% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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