British Pancakes
Fluffy British pancakes are a delightful treat! Perfect for breakfast or dessert, they’re easy to customize with your favorite toppings.
Equipment
- Mixing Bowl
- Whisk
- Non-stick Frying Pan
- Spatula
- Measuring cups and spoons
- Serving plate
Ingredients
- 100 g all-purpose flour
- 2 pieces eggs
- 300 ml milk whole milk preferred
- 1 tablespoon melted butter
- 1 tablespoon extra butter for frying
- 1 pieces lemon wedges optional
- 1 tablespoon caster sugar optional
Instructions
- In a mixing bowl, combine the 100g of all-purpose flour and a pinch of salt. Make a well in the center and crack in the 2 eggs. Gradually whisk in the 300ml of milk, mixing until you achieve a smooth batter. Be sure to whisk out any lumps for a silky texture.
- Stir in 1 tablespoon of melted butter into the batter. This will enhance the flavor and help your pancakes achieve that signature golden color.
- Place your non-stick frying pan over medium heat and add a small amount of butter to coat the surface. Allow it to melt and slightly bubble.
- Pour a ladleful of batter into the pan, swirling gently to form a round shape. Cook for about 1-2 minutes, or until you see bubbles forming on the surface and the edges start to lift.
- Using a spatula, carefully flip the pancake and cook for an additional 1-2 minutes until golden brown on both sides. Transfer to a warm plate and repeat with the remaining batter.
- Serve your British pancakes warm, topped with lemon wedges and a sprinkle of caster sugar or your favorite toppings.
Notes
- For fluffier pancakes, add a teaspoon of baking powder to the batter.
- Store leftover pancakes in an airtight container in the refrigerator for up to 2 days.
- Reheat pancakes in the microwave or toaster for a quick breakfast.