The Recipe: Traditional English-Style Pancakes
Shrove Tuesday falls on 25th February this year, and we would be lying if we were to say pancakes were passé. Stay traditional with delectable English-style paper thin pancakes sprinkled with sugar and a squeeze of lemon. Serves 6.
Ingredients
250 g plain flour
1/4 teaspoon of salt
2 large eggs
500 ml milk
Knob of butter for frying
Caster sugar (for sprinkling)
Fresh lemon (for squeezing)
Method
- Sift the flour and salt into a mixing bowl
- Break the eggs into a bowl and then add to flour
- Pour in half of the milk and whisk briskly
- Add the remaining milk and whisk until the batter is smooth
- Heat an 8-inch pan over a low heat. Add a small knob of butter and swirl the pan to coat the bottom
- Use a ladle to spoon the pancake batter into the pan, then tilt the pan to spread the mixture out evenly
- As it sets, shake the pan to see if the pancake is loose, then flip it over with a palette knife. Cook the other side for 30 seconds – then shake again to see if it’s loose
- Slide onto a warm plate, sprinkle over some sugar and a squeeze of lemon juice – then eat immediately!
- Cook the rest of the pancakes, one at a time but remember to melt a small knob of butter before adding the batter