English Pancakes

This thin, golden English pancake is made with flour, eggs, and milk, then topped with sugar and lemon or Nutella. Perfect for Pancake Day!

Recipe Developer-Estefania

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Ingredients

For Filling:

▢ 40 g Sugar
▢ 1 Lemon
▢ 50 g Nutella

Instructions

In a small bowl, whisk the egg. Set aside.
Sift flour and salt into a mixing bowl.
Make a well in the centre, add the beaten egg and mix until combined.
Slowly pour half the milk, beat well and add the rest of the milk, whisking until a smooth batter forms.
Pour the batter into a jug and let rest for about 15 minutes. Set aside.
Heat a non-stick pan over medium heat.
Use a piece of butter and coat the pan.
Stir the batter, then pour a small amount of batter into the pan, moving it around to spread and form a pancake thinly.
Cook for approximately 40-50 seconds or until the pancake’s edges start to turn golden.
When the pancake is golden underneath, turn it over and cook the other side for 30 seconds until golden brown.
Slide it onto a kitchen paper towel.
Repeat the process until all the batter is used. It should make approximately 8-10 pancakes.
Place the pancake on a plate, sprinkle sugar and squeeze lemon juice over the sugar.
Roll the pancake. Repeat the process with half of the pancakes.
Place another pancake on a plate and spread Nutella. Repeat the process with another half.
Serve the pancakes warm.

Notes

Use Room Temperature Ingredients: Let eggs and milk sit out so they mix smoothly. Cold ingredients make batter harder to blend!

Get the Batter Right: A smooth batter makes all the difference. Whisk well to remove lumps, but don’t overmix. Letting it rest helps with texture.

Use the Right Heat: Medium heat works best. If the pan is too hot, the pancakes can burn before cooking through. Too low, and they won’t get that golden color.

Butter for a Non-Stick Surface: A small piece of butter is enough to coat the pan lightly. Too much can make the pancakes greasy instead of crisp.

Thin and Even is Key: Move the pan around to spread the batter as thinly as possible. This helps it cook evenly and gives the right texture.

Watch the Edges: When they start turning golden, it’s time to flip! Don’t wait too long, or the pancake might dry out.

Keep Them Warm: If making a big batch, place the cooked pancakes on a plate lined with a paper towel to prevent sogginess.

Nutrition