Classic British Pancakes (Ready in 15 Minutes)
This is the recipe most of us grew up with. Thin, slightly crispy at the edges, rolled up with lemon and sugar. It takes about fifteen minutes from bowl to plate and uses ingredients you almost certainly already have. The only real skill is getting the pan hot enough -- and having the nerve to flip. Four ingredients, one pan, no fuss. Whether you are making these for Pancake Day or a lazy Sunday morning, this is the one that works first time.
Ingredients
- 125g (4.5oz)plain flour, sifted
- 300ml (10fl oz)whole milk
- 1 (1)large egg, at room temperature
- 25g (1oz)unsalted butter, melted, plus extra for the pan
- 1 (1)pinch of salt
Method
- 1
Sift the flour into a large mixing bowl and make a well in the centre.
A deep well stops the egg escaping before you start whisking. - 2
Crack the egg into the well, add a pinch of salt, and pour in about a third of the milk.
- 3
Whisk from the centre outwards, gradually pulling flour from the sides into the liquid. Add the remaining milk in stages until you have a smooth, thin batter about the consistency of single cream.
A few small lumps are fine. They cook out. - 4
Stir in the melted butter. If you have time, rest the batter for 30 minutes. If you do not, carry on -- it will still work.
Resting lets the flour hydrate fully. You will notice fewer lumps and more consistent texture. - 5
Heat a non-stick frying pan over medium-high heat. Add a tiny knob of butter and swirl to coat.
- 6
Pour in just enough batter to thinly coat the base of the pan, tilting as you pour. Cook for about 1 minute until the underside is golden and the edges start to lift.
If the batter is too thick to swirl thinly, add a splash more milk. - 7
Flip the pancake -- either with a spatula or a confident wrist flick -- and cook for another 30-45 seconds.
The first pancake is almost always a write-off. This is normal. Adjust the heat and move on. - 8
Slide onto a warm plate. Repeat with the remaining batter, adding a tiny bit of butter to the pan between each pancake.
Stack finished pancakes and keep warm in a low oven (100C) while you cook the rest.
Pro Tips
- →Rest the batter for 30 minutes if you can. The flour hydrates, the gluten relaxes, and you get a more tender pancake with fewer lumps.
- →Get the pan properly hot before the first pancake. Two minutes on medium-high is about right. A drop of water should dance across the surface.
- →The first pancake is a test pancake. Use it to check the heat, the batter thickness, and the pour amount. Do not serve it. Eat it standing up at the hob.
- →Melted butter in the batter means you need less butter in the pan. A tiny swipe between pancakes is enough.
- →These keep well. Stack with greaseproof paper between them, wrap in foil, and reheat in a low oven or microwave the next day.
Topping Ideas
Questions & answers
How long does it take to make classic British pancakes?⌄
Can I make British pancakes without eggs?⌄
Why are my pancakes sticking to the pan?⌄
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