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

1. Sift the flour and salt into a mixing bowl
2. Break the eggs into a bowl and then add to flour
3. Pour in half of the milk and whisk briskly
4. Add the remaining milk and whisk until the batter is smooth
5. Heat an 8-inch pan over a low heat. Add a small knob of butter and swirl the pan to coat the bottom
6. Use a ladle to spoon the pancake batter into the pan, then tilt the pan to spread the mixture out evenly
7. 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
8. Slide onto a warm plate, sprinkle over some sugar and a squeeze of lemon juice – then eat immediately!
9. Cook the rest of the pancakes, one at a time but remember to melt a small knob of butter before adding the batter