Whether it’s Shrove Tuesday or any day you can’t beat an English Pancake, tossed in a pan and served with sweet sugar and tart fresh lemon juice.

For those around the world who have only eaten the more solid American pancakes, I urge you to try these flipping pancakes 🙂 And comment below to say how you like them or even send me a picture.

PANCAKE RECIPE – English Style – Are you a Tosser – No Baking Powder

How to make English Style Pancakes
Prep Time: 5 Minutes
Rest Time: 20-30 Minutes
Cook Time: 2-3 Minutes

Ingredients

• 120g or 1 Cup Plain Flour
• 2 Eggs
• 200ml Full Cream Milk Mixed with 100ml Water
• 1/2 a Teaspoon of Salt

Watch the full Video Tutorial

Instructions

1. Sieve the flour and salt into a bowl.
2. Make a well in the flour and add the eggs.
3. Whisk into the flour.
4. Add the water to the milk and pour into the flour mixture.
5. Whisk all together until smooth.
6. Set aside for 20 – 30 minutes to allow the flour to absorb into the liquids.
7. Take a small fry pan and rub a small piece of butter around the surface.
8. Use a ladle to pour the liquid into the fry pan.
9. Tip the pan from side to side to cover the bottom of the pan.
10. The pancake should be fairly thin so don’t use too much of the mixture for each pancake.
11. Allow to cook for about a minute until all the liquid has set.
12. Gently shake the pan and it should come loose. You may need to use a spatula to release the edges if it sticks.
13. You can either turn the pancake with the spatula or traditionally it is tossed.
14. The cooked side should look ‘lacy’ and brown.
15. Cook the second side for another minute and tip the pancake out onto a plate.
16. Continue to cook the pancakes and stack them on top of each other. This helps them to keep warm.
17.  Sprinkle with sugar and drizzle with fresh lemon juice.
18. Roll up the pancake and serve.
19. How many will you eat?                                                                                                            

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