English Pancake Batter
Whip up a batch of authentic English pancake batter with this easy and versatile recipe that guarantees delightfully thin, tender, and golden pancakes every time. Made with just a handful of pantry staples like all-purpose flour, milk, and eggs, this batter comes together in minutes, making it perfect for weekend breakfasts or Shrove Tuesday celebrations. The inclusion of melted butter ensures each pancake has a rich, delicate texture, while allowing the batter to rest enhances their signature thinness and pliability. Cooked quickly in a hot skillet, these pancakes are a blank canvas for endless serving possibilities—pair them with classic lemon juice and sugar, or get creative with savory fillings like ham and cheese. Whether sweet or savory, these traditional English pancakes are a surefire way to bring a touch of British charm to your table.
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Recipe Information
Ingredients
- 120 grams all-purpose flour
- 2 large eggs
- 300 milliliters milk
- 50 milliliters water
- 20 grams unsalted butter (melted)
- 1 pinch salt
- 1 tablespoon neutral oil or butter (for frying)
Instructions
Sift the all-purpose flour into a large mixing bowl to remove any lumps.
Add the pinch of salt to the flour and mix to combine.
In a separate medium bowl, whisk the eggs until blended.
Make a well in the center of the flour mixture and pour in the whisked eggs.
Gradually whisk in the milk and water to form a smooth batter. Be sure to work slowly to avoid lumps.
Stir in the melted unsalted butter until the batter is well incorporated.
Optional: Let the batter rest for 20-30 minutes to allow the gluten to relax, which results in a more tender pancake.
Heat a non-stick skillet or frying pan over medium-high heat and lightly grease with a small amount of neutral oil or butter.
Ladle a small amount of batter (about 60ml or 1/4 cup) into the pan, tilting the pan in a circular motion to spread the batter evenly.
Cook the pancake for 1-2 minutes, or until the edges lift slightly, and the underside is golden brown.
Flip the pancake carefully using a spatula and cook the other side for an additional 30-60 seconds.
Slide the cooked pancake onto a plate and repeat with the remaining batter, greasing the pan as needed between batches.
Serve warm with your choice of sweet toppings such as sugar and lemon juice, or savory fillings like ham and cheese.
Nutrition Facts
Calories |
1005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 407 mg | 18% | |
| Total Carbohydrate | 107.3 g | 39% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 15.7 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 466 mg | 36% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 754 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
