These delightful British pancakes are thin, light, and perfect for a delicious breakfast or dessert. Serve them with your favorite toppings like lemon juice and sugar, maple syrup, or fresh fruit.
Ingredients
- 1 cup (125g) all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 cup (240ml) milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted (plus extra for cooking)
- Optional toppings: lemon juice, granulated sugar, maple syrup, fresh fruit, or whipped cream
Instructions
Step 1: Prepare the Batter
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In a large mixing bowl, sift together the all-purpose flour, granulated sugar, and salt. This helps to aerate the flour and remove any lumps.
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In a separate bowl, whisk together the milk and eggs until well combined.
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Make a well in the center of the dry ingredients and pour in the milk and egg mixture. Add the melted butter.
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Using a whisk, gently mix the ingredients until just combined. Be careful not to overmix; a few lumps are okay. Let the batter rest for about 15-30 minutes. This allows the flour to absorb the liquid and results in a better texture.
Step 2: Cook the Pancakes
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Heat a non-stick frying pan or skillet over medium heat. Add a small amount of butter to coat the pan.
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Once the butter is melted and bubbling, pour about 1/4 cup (60ml) of batter into the pan for each pancake. Tilt the pan gently to spread the batter evenly.
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Cook for about 1-2 minutes, or until the edges start to look set and bubbles form on the surface. The bottom should be lightly golden brown.
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Carefully flip the pancake using a spatula and cook for an additional 1-2 minutes on the other side until golden brown.
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Transfer the cooked pancake to a plate and cover it with a clean kitchen towel to keep warm. Repeat the process with the remaining batter, adding more butter to the pan as needed.
Step 3: Serve
- Stack the pancakes on a serving plate. Serve warm with your choice of toppings such as a squeeze of fresh lemon juice and a sprinkle of sugar, maple syrup, or fresh fruit.
