super simple british pancakes

Name: Super simple British pancakes
Cuisine: UK/Ireland
Ingredients: 100 gram(s) all-purpose flour; 2 medium eggs; 300 milliliter(s) 2% or whole milk; - pinch salt; 1 tablespoon(s) veg oil or sunflower oil

5 Pinches 3 Photos

Rachel L.

Burke, VA

Updated on Jan 4, 2019

The pancakes in Britain are what we Americans would call a crepe. However this is British recipe and not a French one. I stuck with weight measurements rather than cups because it really matters, especially in regards to the flour. Some folks are light with the flour and others pack it in. This ensures it's the perfect amount each time. I stated medium eggs. If you have large eggs, you can still beat two of them together, just pour out a bit (1 tbsp or so) before adding the milk to the mixture.

Rate

Pancake turned over and cooking on the other side. The one side torn a little, but it's still good. This is how you should aim to have each side cooked with the pockets of light and darker sections.

prep time

cook time

method Stove Top

yield

Ingredients

100 grams all-purpose flour
2 medium eggs
300 milliliters 2% or whole milk
- pinch salt
1 tablespoon veg oil or sunflower oil

How To Make super simple british pancakes

Step 1

Place the flour in a mixing bowl with a pinch of salt. Beat the two eggs in a small bowl. Once beaten add about 50ml of the milk and the 1 tbsp oil. Whisk this together well. Make a well in the middle of the flour and add the egg and milk mixture. Start whisking. As the flour incorporates it will become very thick paste. Once all the flour is incorporated, start adding the rest of the milk a bit at a time whisking after each addition. Soon the mixture will be like a thick cream.

Step 2

Some people prefer to let the batter sit for a good 30 minutes or so, but that isn't necessary. Heat a crepe or large shallow pan to medium heat. Non-stick is best. Wipe a bit of the extra oil around the bottom of the pan. add some of the batter to the pan and tilt the pan around to ensure an even thin coating around the entire bottom. You can add a little bit more if needed to cover the entire bottom. The bottom of the pancake (or crepe as it's called in America) will slightly tan or brown. Flip it over and continue to cook on the other side for another 1-2 minutes until it tan/browns.
Step 3

The first pancake is almost always thrown out, or eaten by the cook, because it is used to judge the heat of the pan and temperature adjustments can be made pending on how long it took to cook the pancake. If it took more than 2 minutes to lightly tan one side, the temperature needs to go up more. If it burnt quickly, lower the temperature a bit.
Step 4

Continue to cook the rest of the pancakes and oil the pan after each one if needed. I find I don't need continually oil if using a non-stick pan.
Step 5

Serve them with Nutella, my kids favorite, or with a simple syrup with lemon juice mixed in.
Step 6

Egg note - I have made these successfully with an egg substitute. Because these pancakes are not meant to rise and remain thin, the egg substitute found in a box (I used Ener-G) worked well.
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