Friday, 24 September 2010

Pancakes (English ones.)

We have debates, in our house, over pancakes.
I am English.
Pancakes, for me, are thin, crepe like, and the size of a large plate. They are served with lemon and sugar.

Always always always served on Shrove Tuesday, but also all through the year, as often as possible!
Fluffy little American style discs, served in a stack, with syrup, are not my thing. Well, actually, I love them, but they are more like a desert for me, to be served with maple syrup and ice cream.
So here is the recipe I use for my "proper" pancakes.
I am a bit addicted to these at the  moment. And when I ask the kids if they would like pancakes for brekky......I am a hero Mummy......which is rare, so I suck it up...

4 oz (110 g) plain flour
pinch of salt
2 large eggs
7 fl oz (200 ml) milk mixed with 3 fl oz (75 ml) water
2 oz (50 g) butter

To serve:

Caster sugar, lemon juice and lemon wedges

  • Sift the flour and salt into a large mixing bowl 
  • Make a well in the centre of the flour and break the eggs into it.
  • Whisk the eggs in gradually
  • Add small quantities of the milk and water mixture gradually, still whisking until the batter is smooth, with the consistency of thin cream.
  • Melt the butter in the pan. Spoon 2 tablespoons of this melted butter back into the batter and whisk it in, then pour the rest of the butter into a bowl and use it when needed to grease the pan, using a ball of kitchen paper to smear it round.
  • Pour the batter into a large jug
  • Use a 18/20cm frying pan and get it hot
  • Each pancake uses about 3 tablespoons of batter: pour this into the pan and angle the pan by tipping it all around to spread the batter out over the base of the entire pan.
  • Cook for about two minutes, until the underside is laced with brown, then flip.....
  • And cook for about another minute on the other side.
  • Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them 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 wedges of lemon.
You may find yourself wanting to double the recipe to make more..........

I have offered this to my children this morning.

It is a delicious meal, in that we are all in the kitchen laughing and preparing together.

Do you have one of those dishes? An all fun, all delicious, an all hands on deck, all chaos family meal?

Share with me?


  1. OMG that is one of my most favouritest meals ever!!! That is the only way to make and eat pancakes!! I so want some now. Mind if I pop over for breakfast because today you are my hero too. xx

  2. Motorbikes_LadySeptember 24, 2010

    Yummy going to try making them this weekend if I'm still feeling ok thank you heaps for sharing with us (((( Hugs ))))

  3. Nom noms!!! But I'm more of a stack with maple girl myself.

  4. lifeinapinkfibroSeptember 24, 2010

    I can't believe you do pancakes on weekdays! I'm lucky to get Weetbix up in the morning rush. The best pancakes are those made by someone else. I do them, but oh, they take so long.

  5. I love both kinds - for both breakfast and dessert!!

  6. ohh yumm! i have to say i love both kinds of pancakes equally. they're both as delicious as each other *drool*
    for us, the get-the-family-together recipe is probably just your basic scones. The little one loves playing with the dough & is fascinated by how it sticks to her fingers! lol

  7. Al, Friday is the only day I don;t run, and the day that lovely husband takes Olivia to school, so I get to stay in my jammies and make mess with the littlies. (Normal weekday mornings: it's more like a slice of cold toast in the car on the way.......)

  8. Once again we agree! The debate rages in our home. But thin, crepe like with lemon & sugar is the only right on true way!

  9. Oh how I love pancakes. The tsunamis and I tuck into the biggest, yummiest stack for Saturday breakfast (with maple syrup, sorry!) I make them with buttermilk and half plain half wholemeal flour (they never noticed the change). I feel a tiny little bit better about the nutrition content but, really, how is this helping me with my 'plan', Lucy?! x

  10. They look tasty.. Going to have to give them a try. I love lemon and sugar on the thinner pancakes.

    I make the american thicker ones. But no sugar or stacks, just diced apple (or any other fruit.) Big hit here.

  11. RARE treat. (And still accounted for in terms of cals in my "plan". I had a very (dull) lean tuna salad for lunch instead of my normal filled roll........)

  12. Maggie @ Looking For My FeetSeptember 24, 2010

    Honestly, that meals for us would be bacon, eggs and those fluffy pancakes. It doesn't happen very often in our house anymore (because I would eat an entire pack of bacon quite happily) but when it does happen, it's great fun!

    I'm going to give these crepe type pancakes a go this weekend I think!

  13. emmakaufmannSeptember 25, 2010

    Yeah I prefer the thinner pancakes too but my kids want the fat ones drenched in maple syrup - YUCK!


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