SIMPLE ENGLISH PANCAKES
This recipe was given to me at my bridal shower by family friends of my fiance. These pancakes are much thinner than American pancakes, almost like crepes. These pancakes are light and delicious and best of all, easy to make! Cook time includes an hour of refrigeration.
Provided by Babs7
Categories Breakfast
Time 1h25m
Yield 8 pancakes, 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Sift flour into a bowl.
- Add salt and stir with a hand whisk.
- Add egg and slowly add milk while stirring.
- (batter will be more runnier than American pancakes).
- Refrigerate for an hour.
- Put a little oil in a medium sized frying pan and warm over medium heat, after coating bottom of frying pan, pour out extra oil.
- Pour 1/4 of a cup of batter in the pan and tilt so the batter covers the bottom of the pan.
- Flip pancakes after about 1 1/2 minutes.
- Repeat steps 4-6 until batter is gone.
- Serve with lemon and sugar, fruit, or Lyle's golden syrup.
ENGLISH PANCAKE BATTER
English pancakes are thinner than American style ones, in fact I think they are almost crepes. The traditional topping in the UK is fresh lemon juice and sugar or jam but you can also fill them with something savoury.
Provided by Sackville
Categories Breakfast
Time 40m
Yield 8 large pancakes
Number Of Ingredients 7
Steps:
- Melt a knob of butter in a pan, then leave to cool down.
- Meanwhile, place the flour in a bowl.
- Break the eggs into the bowl and pour in the milk.
- Mix until it turns into a smooth batter.
- Stir in the now cooled melted butter and leave to stand for about half an hour.
- This lets the starch expand and makes the finished pancake lighter.
- When you're ready to cook the pancakes, melt a little more of the butter along with a bit of oil in a frying pan.
- A non-stick pan is the best.
- When it is quite hot pour 1/4 cup batter into the pan.
- Swirl it until it covers the pan and you have a thin, even layer that should set almost immediately.
- After about a minute it should be ready to flip.
- Cook for 30 seconds on the other side and then tip onto a plate.
- Repeat until you have used up all the batter.
Nutrition Facts : Calories 166.3, Fat 7.7, SaturatedFat 4.4, Cholesterol 70.9, Sodium 70.5, Carbohydrate 18.8, Fiber 0.6, Sugar 0.2, Protein 5
ENGLISH PANCAKES
Quick and easy method for making English pancakes.
Provided by DanMoore95
Time 15m
Yield Makes 8 Pancakes
Number Of Ingredients 4
Steps:
- Place flour and beaten eggs into a large mixing bowl, and whisk until they start to mix. Then gradually add the liquid mixture, continually mixing until the batter is smooth.
- Heat a teaspoon of oil in a frying pan, then add half a cup of the batter into the pan, and quickly spread evenly so the base of the pan is completely covered. Cook until slightly browned on each side, then serve.
PANCAKES BRITISH STYLE
This recipe comes from Delia Smith. It will make about 12 thin pancakes. The British pancake is very similar to a crepe and is traditionally served with lemon and sugar.
Provided by Sackville
Categories Breakfast
Time 20m
Yield 12 pancakes
Number Of Ingredients 9
Steps:
- Sift the flour and salt into a mixing bowl.
- Make a well in the centre of the flour and break the eggs into it, then whisk the eggs into the flour.
- Slowly add small quantities of the milk and water mixture, whisking all the while to get the lumps out of the flour.
- The batter should be like thin cream when you are done.
- Now melt the butter in your frying pan.
- Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to grease the pan, using a bit of paper towel to smear it round before you make each pancake.
- Heat up the pan over a high heat, then turn the heat down to medium.
- Spoon the batter into the pan, using just less than 1/4 cup for a 10" pan.
- You don't want them too big or they will be hard to flip.
- As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter.
- It will only take a few seconds to cook.
- When it is golden brown underneath, flip to the other side and cook for a few more seconds.
- Place on a plate and cover with a clean kitchen towel to keep warm while you make the rest.
- To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up.
- Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.
STAFFORDSHIRE OATCAKES - TRADITIONAL ENGLISH HOTCAKES - PANCAKES
Delicious light pancakes made with oats and yeast - traditionally from the Midlands region in England, in particular the county of Staffordshire. The Potteries, an area that is the birthplace of many famous people including Arnold Bennett, Sir Stanley Matthews, Reginald Mitchell, Captain Edward Smith of the Titanic, Josiah Wedgwood, and more recently Robbie Williams.......but just as important to the Potteries as Royal Doulton, Wedgwood etc., are Staffordshire Oatcakes. Once only eaten locally, the Staffordshire Oatcake has grown steadily in popularity over recent years. The traditional filling would be practically any combination of ingredients from an 'all-day breakfast' but anything goes these days. Chicken curry, chilli con carne, scrambled eggs, smoked salmon and coronation chicken are now quite the norm amongst the oatcake avant-garde, as well as golden syrup, honey, jam and cream.
Provided by French Tart
Categories Breakfast
Time 1h6m
Yield 6 large oatcakes, 3-6 serving(s)
Number Of Ingredients 7
Steps:
- Pour the milk and water in a saucepan and warm gently on the hob. This is just to create good conditions for the yeast when the batter is mixed so, as always, keep it below 30°C.
- Add all of the dry ingredients to a bowl and mix together before starting to whisk in all of the warm milk and water. I was looking to get a reasonably thin batter and 600ml did the trick on this occasion. Of course, add less or more milk and water as the situation dictates. Once the batter is mixed, cover with plastic wrap and leave in a warm room for about an hour, allowing the yeast to make the batter nice and bubbly.
- When it's ready, give the batter a gentle stir, smear a little butter or oil on a hot, non-stick skillet and add enough of the batter to thinly coat the bottom. Cook on one side until golden (about 3 minutes) and gently flip over and cook the other side for another couple of minutes.
- Note: As oatcakes contain less flour, and wholemeal flour at that, they contain less gluten and will be more prone to tear. I'm guessing this is why people bulk them up with plain flour, but it's by no means a problem, it just means a gentler hand is required. No vigorous skillet-shaking.
- This batter will yield about 6 large oatcakes. Don't just stick to savoury fillings, either. Fruit, berries, crème fraîche, syrup, ice cream are all brilliant with these pancakes.
Nutrition Facts : Calories 447.2, Fat 7.5, SaturatedFat 2.9, Cholesterol 13.7, Sodium 56.1, Carbohydrate 78.9, Fiber 7, Sugar 2, Protein 15.9
CLASSIC PANCAKES
You can use this foolproof classic batter recipe to create a base for sweet or savoury pancakes
Provided by Mary Cadogan
Categories Breakfast, Side dish
Time 30m
Yield Makes 8 pancakes
Number Of Ingredients 4
Steps:
- Sift the flour and a pinch of salt into a bowl. Make a well in the centre with the back of a spoon then break in the egg and pour in half the milk. Whisk together, gradually incorporating the flour to make a smooth thick batter. Beat thoroughly to remove any lumps, then stir in the rest of the milk.
- Heat a little oil or butter in a medium frying pan, then tip off the excess into a bowl. Pour about 2 tablespoons of batter into the pan, tilting the pan as you pour, until the batter thinly coats the base. Cook over a moderate heat for 30 seconds to one minute until golden brown on the underside.
- Flip over the pancake with a palette knife, and cook the other side until it is golden brown. Slide the pancake out of the pan on to a plate, heat a little more oil or butter and cook the remaining pancakes one at a time in the same way.
- If preparing in advance, cook and stack the pancakes. Reheat in the microwave on Medium (750W) for about 2 minutes. Alternatively, heat the oven to 180C/gas 4/fan 160C. Wrap the pancakes in foil and warm them through in the oven for 10 minutes.
Nutrition Facts : Calories 117 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Protein 3 grams protein, Sodium 0.2 milligram of sodium
EASY PANCAKES
This recipe doesn't require much thought early in the morning, and tastes great!
Provided by Sharon Holt
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 33.5 g, Cholesterol 51.4 mg, Fat 9.6 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 2.3 g, Sodium 804.3 mg, Sugar 9.3 g
LEFTOVER PANCAKE BREAKFAST SANDWICH
A great way to use up leftover pancakes! We made this sandwich one weekend purely by accident. It's more of a knife-and-fork breakfast, rather than a eat-with-your-hands sandwich. There's room for lots of variation! I use the Buttermilk Pancakes II recipe for the pancakes.
Provided by tiffany13
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Heat frying pan over medium heat and lightly spray with cooking spray. Crack the egg into the pan and break the yolk. Cook the egg to desired firmness. Warm sliced ham in the pan while assembling sandwich.
- Toast pancakes in toaster and place one pancake on plate. Place egg on top of pancake. Pour 1 tablespoon of maple syrup over egg, place the cheese on top of egg, and a slice of warmed ham on top of the cheese. Top the sandwich with the second pancake and pour another 1 tablespoon of maple syrup over the top of the sandwich.
Nutrition Facts : Calories 492.7 calories, Carbohydrate 50.4 g, Cholesterol 269.8 mg, Fat 22.5 g, Protein 23.5 g, SaturatedFat 9.4 g, Sodium 890.1 mg, Sugar 24.3 g
ENGLISH PANCAKES
English pancakes are different from American pancakes. They are much thinner and contain no leavening. They are closer to a French Crepe, only slightly thicker. Traditionally they are served on Shrove Tuesday, but are enjoyed year-around. They are best served straight from the pan. In my house the race is to try and make them faster than my children can eat them.
Provided by Darren McGrady
Categories Milk/Cream Egg Breakfast Kid-Friendly Wedding Back to School Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 20 (8-inch) pancakes
Number Of Ingredients 9
Steps:
- 1. In a large mixing bowl, whisk together the flour, sugar, and salt. Add the egg and egg yolks, followed by the milk and 1 tablespoon of the vegetable oil. Continue whisking until there are no lumps. In a separate small saucepan, melt the butter until it is golden brown, and whisk it into the pancake mix. Leave the batter to rest for about 15 minutes.
- Heat an 8-inch frying pan until hot, and add the remaining 1 tablespoon vegetable oil, tilting the pan to spread the oil across the bottom. When the oil starts to smoke, pour the excess into a small bowl for later use. Return the pan to the heat. You now have a sheer coating of oil remaining on the pan.
- Pour 2 tablespoons of the batter into the pancake pan, tilting the pan to coat the bottom evenly. Cook until the underside of the pancake is golden brown, and then, using a spatula turn it over and cook the other side. Turn the pancake out onto an upturned dinner plate. Repeat until there is no more batter, using a bit of the reserved oil if the pan appears to be dry, or if the pancakes begin to stick. Continue to stack pancakes on top of each other on your dinner plate.
- When finished, served the pancakes straightaway with the sugar for sprinkling and the lemon and orange wedges on the side for squeezing on the pancakes.
- 5. If you want to make the pancakes in advance, lightly butter an ovenproof tray, and sprinkle each pancake with sugar after you finish cooking it. Fold the pancakes in half and then half again, arranging them all neatly on the tray. Cover the tray with foil and bake at 350 degrees for about 15 minutes. Serve with the lemon and orange wedges.
EASY PANCAKES
Learn a skill for life with our foolproof crêpe recipe that ensures perfect pancakes every time - elaborate flip optional
Provided by Cassie Best
Categories Main course
Time 30m
Yield Makes 12
Number Of Ingredients 6
Steps:
- Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
- Set aside for 30 mins to rest if you have time, or start cooking straight away.
- Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
- When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
- Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.
Nutrition Facts : Calories 61 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
PERFECT PANCAKES RECIPE
An easy pancake batter recipe with tips on how to make the best pancakes every time with sweet or savoury toppings
Provided by Good Food team
Categories Breakfast, Dinner, Lunch, Main course, Supper, Buffet, Snack, Brunch, Dessert
Time 30m
Number Of Ingredients 5
Steps:
- Put 100g plain flour and a pinch of salt into a large mixing bowl.
- Make a well in the centre and crack 2 eggs into the middle.
- Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
- Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
- Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
- Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
- Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
- Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
- Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.
Nutrition Facts : Calories 107 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium
PANCAKES WITH LEMON AND SUGAR FOR SHROVE TUESDAY - PANCAKE DAY
This is my family's old recipe for traditional English pancakes - served the way we like them in the Britain - with a squeeze of fresh lemon and sprinkled with sugar! Please note, that these are NOT thick pancakes, but thin and lacey - more like a French crepe. Scotch pancakes and Welsh cakes are also different - they are thicker, and belong to the family of griddle cakes, and drop scones. These are what we will be making and eating on Shrove Tuesday - Pancake Day! The only accompaniment that is needed, is a fresh lemon or two and caster sugar.........some people have jam , honey or syrup with their pancakes, although that is not traditional! Now - how to TOSS that pancake without it landing on the floor, and will I WIN the Pancake race this year??!! A little information about this great British tradition: Origins - Pancake Day, or Shrove Tuesday, is the traditional feast day before the start of Lent on Ash Wednesday. Lent - the 40 days leading up to Easter - was traditionally a time of fasting and on Shrove Tuesday Christians went to confession and were "shriven" (absolved from their sins). It was the last opportunity to use eggs and fats before embarking on the Lenten fast and pancakes are the perfect way of using up these ingredients. Pancake Tradition - A thin, flat cake, made of batter and baked on a griddle or fried in a pan, the pancake has a very long history and featured in cookbooks as far back as 1439. The tradition of tossing or flipping them is almost as old: "And every man and maide doe take their turne, And tosse their Pancakes up for feare they burne." (Pasquil's Palin, 1619). Tossing pancakes - Certainly these days part of the fun of cooking pancakes is in the tossing. To toss a pancake successfully takes a combination of the perfect pancake and good technique - it's so easy to get it wrong and end up with half the pancake still stuck to the pan while the other half is stuck to the ceiling or floor. All in all, it's probably best to practise a few times without an audience. Pancake races - In the UK, pancake races also form an important part of the Shrove Tuesday celebrations - an opportunity for large numbers of people to race down the streets tossing pancakes. Mardi Gras - The French name (literally "fat Tuesday" ) for Shrove Tuesday has been given to a number of Mardi Gras carnivals around the world. Among the most famous are those of Rio de Janeiro and New Orleans
Provided by French Tart
Categories Breakfast
Time 25m
Yield 10-14 Pancakes
Number Of Ingredients 7
Steps:
- You will also need a good solid 7 inch (18 cm) or 8 inch (20 cm) frying pan, some kitchen paper, greaseproof paper, a palette knife or flexible pan slice, and a ladle.
- Sift the flour and a pinch of salt into a large bowl. Make a well in the centre with the back of a spoon then break in the eggs and pour in half the milk. Whisk together, gradually incorporating the flour to make a smooth thick batter. Beat thoroughly to remove any lumps, then stir in the rest of the milk.
- Pour the pancake batter into a jug or a bowl with a pouring lip.
- Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. (I find 2 tablespoons about right for a 7 inch (18 cm) pan and 3 tablespoons for an 8 inch (20 cm) pan.) Pancakes should always be cooked in butter.
- Melt 2 oz of butter in a pan, pour the excess in to a bowl; then add 2 tablespoons of the melted butter to the batter and whisk it inches.
- Pour the batter into the pan, tilting the pan as you pour, until the batter thinly coats the base. Cook over a moderate heat for 30 seconds to one minute until golden brown on the underside.
- Flip over the pancake with a palette knife, and cook the other side until it is golden brown. Slide the pancake out of the pan on to a plate, heat a little more oil or butter and cook the remaining pancakes one at a time in the same way.
- If preparing in advance, cook and stack the pancakes. Reheat in the microwave on Medium (750W) for about 2 minutes. Alternatively, heat the oven to 180C/gas 4/fan 160°C Wrap the pancakes in foil and warm them through in the oven for 10 minutes.
- TO SERVE.
- To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up into long tubes. Serve sprinkled with a little more sugar and lemon juice and extra wedges of lemon.
- To FREEZE.
- Pancakes freeze VERY well, stacked as above then placed in freezer bags. If frozen, it's best to defrost the pancakes before reheating.
ONE-CUP PANCAKES
Make a batch of pancakes for Shrove Tuesday, or a lazy weekend brunch. This one-cup recipe means you can make pancakes without weighing scales
Provided by GF member Leacejellybean
Categories Breakfast, Brunch, Dessert
Time 15m
Number Of Ingredients 6
Steps:
- Tip the flour and a pinch of salt into a bowl. Make a well in the centre and pour in the milk and egg. Whisk together, starting in the middle, to create a smooth batter. It should be the thickness of double cream.
- Heat a little of the butter and oil in a non-stick frying pan. Add a sixth of the batter to the pan, quickly swirling it so there are no holes. Fry on one side for 1-2 mins then flip over and cook for a further 1 min. Keep on a plate, covered, in a warm oven. Repeat with the remaining batter to make six pancakes in total. Serve with sugar and lemon, if you like.
Nutrition Facts : Calories 193 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
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