Hey foodies,
So you've already seen my favourite fluffy pancakes, in previous posts, but what about the English pancake? The English pancake is similar to a crepe and often enjoyed, simply with lemon juice and sugar.
The mixture, similar to that of a Yorkshire pudding, is fried flat in a pan and made with just 4 ingredients. Check out the easy recipe below, for fool proof, tasty pancakes.
Toppings
These days it's all about getting adventurous! I had my first pancake of the year as an easy, Friday night dessert, served with leftover dark chocolate ganache and fresh raspberries. I then used the rest of the mixture Saturday morning, for greek yogurt and honey breakfast pancakes. The perfect way to celebrate Valentine's Day morning, cue the yogurt heart!
Why not try:
- Nutella and chopped hazelnuts
- Chopped banana and caramel sauce (banoffee)
- Freshly squeezed lemon juice and caster sugar
- Whipped double cream and strawberries
- Mascarpone and lemon curd (beat 100g of each together until fluffy)
The combinations are endlessly delicious! Why not share yours on the comments below...
Recipe adapted from BBC Good Food.
Ingredients
Makes 8-10 Pancakes
150g Plain flour
3 Large eggs
450ml Milk
1tbsp Sunflower or vegetable oil & extra for frying
Pinch caster sugar (salt if making savoury pancakes)
Method
- Put the flour and pinch of sugar into a large mixing bowl and make a well in the centre. Crack the eggs into the middle, then pour in about 75ml milk and 1tbsp oil. Start whisking from the centre, gradually drawing in the flour from the edges. Once all of the dry flour mixture is incorporated , beat until you have a smooth thick paste. You may need to give it a little welly!
- Add another 75ml milk and whisk to loosen the batter, starting of slow so you don't splatter the kitchen walls with pancake batter! As the batter loosens, gradually add the remaining milk, whilst whisking. Continue pouring and whisking until your batter resembles the consistency of thick single cream.
- Oil the pan with fry light or wipe with a lightly oiled kitchen towel and heat to a moderate heat. Ladle some batter into the pan or pour the batter into a jug for easy pouring. Tilt the batter around the pan, until there's a nice, thin and even coating. Don't be afraid to pour excess batter into a separate bowl/jug to be reused later. Leave the pancake flat against the heat for around 30-40seconds, at which it should be crisp and golden underneath.
- For a quick, safe flip, hold the pan handle and ease a fish slice under the pancake. Quickly lift and flip it over, to fry the other side. Make sure the pancake is flat against the base of the pan, to evenly cook the batter. Give the second side a similar 30-40seconds, but I usually find the second side is much quicker, before turning out onto your plate.
- This is the best step! Get creative with your toppings, make them pretty, chocolately or full of fruit. What will you choose?
Keep calm and get flipping.
Love Jess xo
