Pancakes British Style
Discover the charm of traditional **British-style pancakes**, a delightful departure from their fluffy American counterparts, featuring a thinner, crêpe-like texture and incredible versatility. Made with a simple batter of **all-purpose flour, eggs, milk, and a pinch of salt**, these pancakes come together in just 30 minutes, including prep and cooking time. Lightly cooked in butter for a golden finish, they are irresistibly soft yet crisp at the edges. The signature serving style—**drizzled with zesty lemon juice and sprinkled with granulated sugar**—offers a perfect balance of tangy and sweet flavors. Ideal for breakfast, brunch, or an indulgent dessert, these pancakes are best served fresh and warm. Whether you roll them or fold them, every bite is a taste of British culinary tradition.
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 2 large Eggs
- 300 milliliters Milk
- 1 pinch Salt
- 20 grams Butter
- 1 to taste Lemon juice
- 1 to taste Granulated sugar
Instructions
Sift the flour into a large mixing bowl and add a pinch of salt.
Create a well in the center of the flour and crack the eggs into it.
Gradually whisk in the milk, starting from the center and drawing in the flour as you mix, until you achieve a smooth, lump-free batter.
Let the batter rest for about 10 minutes to allow the gluten to relax.
Heat a non-stick frying pan over medium heat and melt a small amount of the butter to lightly grease the pan.
Pour a small ladleful (about 60ml) of batter into the pan, tilting the pan quickly to spread the batter evenly into a thin layer.
Cook the pancake for about 1-2 minutes until the edges begin to lift and the underside is golden brown.
Flip the pancake with a spatula (or toss it in the air if you're feeling confident) and cook for another 1-2 minutes until golden on both sides.
Transfer the pancake to a warm plate, covering it with foil or a clean tea towel to keep warm. Repeat the process with the remaining batter, adding more butter to the pan if needed.
To serve, drizzle the pancakes with fresh lemon juice and sprinkle with granulated sugar. Roll or fold them into quarters and enjoy immediately.
Nutrition Facts
Calories |
1674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 510 mg | 22% | |
| Total Carbohydrate | 314.2 g | 114% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 218.4 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 469 mg | 36% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 857 mg | 18% | |
*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.
