English Pancakes

An easy, traditional British pancake recipe using just flour, milk and eggs. These thin English-style pancakes are perfect for Pancake Day (Shrove Tuesday) and delicious served with lemon and sugar, golden syrup or your favourite sweet or savoury toppings.

📝 Ingredients

• 220 g Plain Flour
• 400 ml Milk (dairy, soya, oat...)
• 100 ml Water
• 2 Free-range Eggs (at room temperature; see Egg Size note below)

👨‍🍳 Instructions

1. 1Sift the flour into your bowl, holding it at a bit of height to allow some air into the flour.
2. 2Mix the milk and water together. Make a well in the middle of the flour and add the eggs & a little of the milk mixture. Whisk until combined. (It will initially be thick and lumpy - don't panic!) Gradually add the remaining milk mixture, whisking as you do, until you have a smooth, runny batter - you may not need all of the liquid.
3. 3Set your batter aside to rest whilst you prepare your pan(s).
4. 4Place your pan(s) on your hob over a medium heat and allow them to warm up. After a few minutes, brush a little butter/margarine onto the pan to grease.
5. 5Using your ladle, spoon the mixture into your hot pan, tipping it from side to side to spread the batter into a circle that reaches the edges of your pan.
6. 6Let your pancake cook until it appears dry on top and the edges have begun to crisp a little. Then flip your pancake with a spatula, or the fun way!
7. 7Allow the underside to cook for a minute or two more before removing from the pan and serving straight away with your favourite toppings.
8. 8Repeat with the remaining mixture.