English pancakes are typically thinner than their fluffy American counterparts, resulting in a delicate, crisp edge while maintaining a soft and tender centre. The texture is a delightful balance that pairs well with various toppings. From the classic lemon and sugar to chocolate spread, salted caramel sauce, fruits, whipped cream, or even savoury options like cheese and ham, the choices are endless!

These classic English pancakes are wonderfully simple to make, requiring only a few basic staple ingredients. 

Ingredients

Makes 6 with a 24cm frying-pan

100 g plain flour
2 large eggs
1 tbsp caster sugar
250 ml milk 
2 tbsp melted unsalted butter, cooled
A knob of butter, for frying

Method

1. Add the flour into a bowl with a pinch of salt and make a well in the centre. In another bowl, whisk the eggs with the sugar, milk and melted butter, then pour into the well. Whisk the liquid into the flour until you have a smooth batter.
2. To cook the pancakes, heat a teaspoon of butter in a small frying pan until hot and foaming. Add a small ladle of batter for each pancake, swirling it around the pan as you add it.
3. Cook each pancake for 1-2 minutes, then flip over for another minute on the other side. Cover the pancakes with tin foil while you finish cooking the rest.
   

We have the classic lemon and sugar most of the time, but now and again we have the pancakes with blueberries and mixed nuts.

What are your favourite pancake toppings? Share with me in the comments below 🙂

Janice xx