How to Make British Pancakes

British pancakes are a light and thin variation of a French crepe and are very different from the classic American stack. British pancakes are typically served with only lemon and sugar, but can be filled with other fruits and fillings such as chocolate. If you're looking for something different for the breakfast or brunch table, consider making a batch of these for a few new flavors. Here's how to make British pancakes the old-fashioned way.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1/4 cup all-purpose flour
• 1/8 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1/3 cup water
• 1 tablespoon butter
• Freshly squeezed lemon juice
• 1/2 cup powdered sugar

1. Prepare the flour mixture. Sift the flour and salt over large bowl. Make a 'well' in the center and set aside.

2. Add the eggs. Add eggs one at a time to the 'well' in the flour mixture. Whisk together only after all eggs have been added.

3. Prepare milk and water. In separate bowl, mix together the milk and water until combined.

4. Prepare pancake batter. Slowly add milk and water mixture by the tablespoon, mixing constantly to combine.

5. Prepare butter mixture. Melt the butter in a frying pan, then add 1/8 cup of batter. Whisk thoroughly in frying pan, then pour entire mixture back into original pancake batter to combine.

6. Prepare for frying. Heat the pan with butter on high heat and then reduce to medium.

7. Fry the pancakes. Pour 1/4 cup batter for each pancake and cook only a few seconds until lightly brown; flip immediately and cook for a few more seconds.

8. Remove from pan and place on plate. Cover until all batter is cooked.

9. Fill the pancakes. Fill each pancake with lemon juice and 1 tablespoon sugar, then fold in half twice to make small triangles.

10. Serve with more sugar sprinkled on top and wedges of lemon.

Tips & Warnings

• Pancakes can also be filled and served rolled up in a crepe style.
• British pancakes can also be filled with jam and preserves.
• Don't make the pancakes larger than 8 to 10" or they will be too hard to flip without breaking.
• The batter should be free of any lumps or the pancakes will not cook properly.

Resources

• European Pancakes from Inns and B&Bs