How to make English Pancakes

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.

Whisk the flour and salt together in a large mixing bowl.

Make a well in the centre of the flour and add the eggs.

Whisk with a balloon whisk to just combine, then add a little of the milk and whisk to combine, gradually incorporating more flour from the sides of the bowl as you do so.

Gradually add the rest of the milk, whisking in between, (it will look lumpy at first), then add the water and oil and whisk to until you have a smooth batter (a few lumps are better than over whisking).

Cover with a tea towel or cling film / cling wrap and leave to rest for 30 minutes.

(This is if you have time, you don't need to rest it. Or if you want to make ahead you can place in the fridge overnight.)

Drizzle a little oil in a frying pan and wipe with kitchen towel - you don't want too much oil.

Heat the pan on a high-medium heat.

Once the pan is hot add a ladle of the pancake batter, lifting the pan and tilting as you do so the batter coats the base of the pan.

Cook for a minute or so, until the pancake starts to set on the top. Carefully lift an edge with a spatula or palette knife and if it comes away from the pan, flip it over. If it rips a little, leave it to cook a few seconds more before trying again.

Using a spatula, flip over and cook the other side for 30 seconds.

Slide out on to a plate and repeat with the remaining pancakes. (I find I need to turn the heat down slightly after 4 pancakes.)

Eat straight away, store in the fridge, covered for up to 2 days, or cool completely and freeze.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens