Pancake recipe easy made, which has been a family favourite way for many years! This English pancake recipe, is for pancakes thinner than the American pancake recipes, which are thicker and fluffier. This pancake recipe is easy because it is not quite a fragile as a crepe and not as heavy as the American style. I am one of those people who do not just reserve pancakes for Shrove Tuesday, but will eat them for breakfast on many times throughout the year. You can fill them with the usual naughty items such as golden syrup, sugar, lemon etc or you could try Greek yoghurt with chopped fruit or a gorgeous warmed cherry compote. Another lovely way is to get two tablespoons of lemon curd, add a slight splash of hot water from the kettle to loosen it, and drizzle over the pancakes. I tend to have them like this over Easter weekend.
If you are ever stuck for a dessert to give to people, then pancakes always seem to go down well. You may need to make double quantity though!
What is the best pan to make pancakes in?
The best pan I have found for pancakes, is to use a good non stick shallow pan. I have quite an expensive ceramic one, but if you are new to making pancakes then there are just as good cheaper versions. I only decided to invest in a good ceramic one, because I make pancakes quite a lot throughout the year. You could use an ordinary frying pan, but do make sure it has not lost it’s non stick capability, or you may run into problems with the pancakes sticking. I have placed below an affiliate link to a cheaper non stick pan, which many people recommend.
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Pancake Recipe Easy To Make
- Total Time: 4 Minutes
- Yield: 8 1x
Description
Pancake recipe easy made, which has been a family favourite way for many years! This English pancake recipe, is for pancakes thinner than the American pancake recipes, which are thicker and fluffier. This pancake recipe is easy because it is not quite a fragile as a crepe and not as heavy as the American style.
Ingredients
110g plain flour
2 Large Eggs beaten
200ml of Milk
75ml of water
50g of butter
Instructions
In a bowl place the flour, make a well into the centre and add in the eggs, milk and water. Mix together well with a hand whisk for a few minutes ensuring that you get all the flour from the edge. It may look lumpy at first but bear with it, as it will get smooth eventually.
In a frying pan melt the butter. Once melted add the butter to the pancake mix. Mix well to combine.
Heat your frying pan on a medium to hot setting, then add some of the pancake mix. Occasionally the first pancake might not turn out as well as expected, but as the pan gets good heat through it, they turn out well.
Turn over after a couple of minutes … or flip them if you want!
Notes
This recipe makes between 6-8 pancakes depending on the size of your pancake pan.
The best pancake pan to use, is shown in the narrative above this recipe, in the affiliate link.
- Prep Time: 2 Minutes
- Cook Time: 2 Minutes
- Category: Breakfast
- Method: Fry
- Cuisine: Breakfast
Nutrition
- Serving Size: 1/8th Of Recipe
- Calories: 077
- Sugar: 1.4g
- Sodium: 40mg
- Fat: 1.3g
- Saturated Fat: 0.4g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 11.9g
- Fiber: 0.4g
- Protein: 3.9g
- Cholesterol: 47mg
What is pancake batter made of?
Pancake batter can be made of differing ingredients, depending on where you live in the world, and how you wish for them to turn out. For example the English crepe style pancake is mainly flour, eggs and milk. Americans have a fluffier and thicker style pancake, and that usually has some form or raising agent added like baking powder.
What to add to pancake mix to make it taste better?
Personally, I love the pancake mix I make. However, you can be bold and experiment by adding a little cinnamon or vanilla extract.
How thick should pancake batter be?
That is a matter of preference. If you batter is thin, you are going to get a crepe style pancake. If it is too thick is can clump and not cook properly all the way through. I try to get my pancake mixture to resemble a slightly looser version of paint.
Should you let pancake batter rest?
Funny enough I always try to. I find five minutes in a fridge before I cook them, seems to make the world of difference. It is not always necessary, but I do find it makes the pancake get to a good consistency.
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