Pancakes
HB-3463 · Hand-built original · British
Thin British pancakes made from a simple flour, milk and egg batter, cooked briefly on each side.
BritishDesserts40 minServes 4317 kcalVegetarianDiabetic
Main ingredient: flour
Servings:4quantities adjust to match
Ingredients
- 5¼ oz plain flour
- 1 pinch salt
- 1¼ cups milk
- 2 large eggs, lightly whisked
- 1 tbsp butter, melted, plus extra for frying
Method
- Put the flour and salt in a large bowl, make a well in the centre and pour in the milk and eggs.
- Whisk until a smooth batter forms, then whisk in the melted butter and rest the batter for 15-30 minutes.
- Heat a crêpe pan or large frying pan over medium heat for 1 minute and wipe the inside lightly with buttered kitchen paper.
- Add just under a ladleful of batter and swirl to form a thin, even layer.
- Cook for 30-40 seconds, until the underside is golden brown, then turn over.
- Cook the second side for 30-40 seconds and serve at once.
Prep: 30 min · Cook: 10 min
Nutrition (per serving, where published)
317kcalCalories
12.5gProtein
42gCarbs
10.5gFat
2gFibre
4gSugars