English Pancakes, traditional easy recipe.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while reducing saturated fat.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water keeps it budget-friendly.

Melt 50 grams of plant-based butter on low heat and set aside.

In a mixing bowl, sift 110 grams of plain flour with a pinch of salt.

Make a well in the center of the flour and crack in 2 organic free range eggs.

Incorporate the eggs into the flour until it looks a bit doughy.

Gradually add 200 milliliters of soy milk and 75 milliliters of water while whisking with a whisk until it resembles thin cream.

Whisk in 2 tablespoons of the melted butter, leaving enough for frying, until combined.

Optionally, let the batter rest for about 30 minutes to allow air bubbles to disperse.

Heat a large non-stick frying pan to high temperature and lubricate with a piece of kitchen paper dipped in melted butter.

Ladle the batter into the center of the pan and tilt to distribute it evenly.

Cook for less than a minute until the underside is golden brown, then flip the pancake using a spatula.

Transfer the cooked pancake to a plate and repeat the process for the remaining batter.

Serve the pancakes with lemon wedges and caster sugar, rolling them up before eating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens