Best Pancakes British Style Recipes

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PANCAKES



Pancakes image

Trust Delia Smith to show you how to make the perfect pancake recipe - and enjoy Pancake Day without any flops. Each pancake provides 88kcal, 7.5g carbohydrates (of which 0.9g sugars), 5g fat (of which 2g saturates), 0.4g fibre and 0.2g salt. (Not including the lemon and sugar topping)

Provided by Delia Smith

Categories     Desserts

Yield Makes 12 small pancakes

Number Of Ingredients 8

110g/4oz plain flour, sifted
pinch of salt
2 eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter
caster sugar
lemon juice
lemon wedges

Steps:

  • Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.
  • Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
  • 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 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. 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 should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
  • 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 sections of lemon.

Nutrition Facts : Calories 88kcal, Carbohydrate 7.5g, Fat 5g, Fiber 0.4g, SaturatedFat 2g, Sugar 0.9g

PANCAKES BRITISH STYLE



Pancakes British Style image

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

110 g plain flour, sifted
1 pinch salt
2 eggs
200 ml milk, mixed with
75 ml water
50 g butter
caster sugar, to taste
lemon juice, to taste
lemon wedge, to taste

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.

ENGLISH PANCAKES



English Pancakes image

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

2 cups all-purpose flour
1 1/2 tablespoons extra-fine granulated sugar
Pinch of salt
1 egg
2 egg yolks
2 1/2 cups milk
2 tablespoons vegetable oil, divided
1/2 stick (1/4) cup unsalted butter
Granulated sugar, lemons, and oranges for garnish

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.

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