|Nutritional Guidelines (per serving)|
|Servings: 12 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pancake Day, aka Shrove Tuesday in the UK and Ireland, is the day for eating traditional pancakes that are thin and crepe-like; the true pancake of this day.
Shrove Tuesday is the day before Ash Wednesday and the start of Lent. The English pancakes were made traditionally as a way to use up any stocks of milk, butter, and eggs, most of which were forbidden during the 40-day Lenten period of food abstinence according to Catholic and some Protestant church law. The custom continues today, even though strict adherence to this custom is rare nowadays.
Making pancakes is quick, easy, and cheap, but make sure you prepare plenty, as they are always very popular. English pancakes are often confused with French crepes. The best way to tell them apart: crepes are thinner and larger and usually have richer ingredients including sugar and or cream and are only cooked on one side. English pancakes are made with plain flour (no rising agent), eggs, milk, and butter.
Click Play to See This Traditional English Pancake Recipe Come Together
- 8 ounces (225 grams) all-purpose flour (or plain flour)
- Pinch salt
- 2 large fresh eggs
- 2 1/2 cups (600 milliliters) milk
- 2 teaspoons butter (melted; plus extra melted butter for cooking)
Gather the ingredients.
Sieve the flour into a large baking bowl, add the salt.
Make a well in the center of the flour and add the eggs.
Beat well until smooth and lump free.
Add half the milk and the 2 teaspoons of butter, beat well. Add the remaining milk and stir. Leave the batter to rest for 15 minutes.
Lightly grease a pancake pan or frying pan with a little bit of melted butter. Heat until very hot and add a ladleful of batter so it evenly and thinly coats the base of the pan. Cook until set and lightly golden.
Use a spatula, or if you are really brave, you can try tossing the pancake in the air, to cook the pancake on the other side for approximately 30 seconds.
Slip the pancake from the pan onto a warm plate. Cover the plate with a tea cloth and keep warm. Continue as above until all the batter is used up.
These pancakes are traditionally eaten sprinkled with sugar and a squeeze of lemon. However, serve as you like with jam, golden syrup, honey, chocolate spread; whatever tickles your fancy. And, you can eat them like you would American pancakes with real maple syrup or pancake syrups like Mrs. Butterworth or Aunt Jemima.
Serve and enjoy.
- Leftovers: If you have some left over, this is not a problem. In fact, this is a great problem to have, since these pancakes freeze very well. Simply layer them between greaseproof paper one-by-one. Pop them into a large freezer bag, seal, and freeze.
- To defrost: Place the bag into the refrigerator and let the pancakes slowly thaw. Reheated very quickly by heating a frying pan and putting a defrosted pancake, one at a time, in the pan for about 30 seconds on each side. Serve immediately.