English Pancake Recipe

English Pancake Recipe

Pancake day was last week and you could say that I’ve timed this wrong. However I don’t feel that Pancakes should be limited to one day a year. In fact our kids have been asking for them for over a month now. Usually we cook the Ultimate American Pancakes, but this time around we chose a traditional English Pancake.

English Pancake Recipe


100g Plain Flour
2 Large Eggs
300ml Milk
1 tbsp


Add all the ingredients into a jug.
Mix with a hand blender or whisk.
Let the mixture stand for 30 minutes.

Add a small amount of oil to a frying pan and when hot add some pancake mix to the pan.
When the mix bubbles on top, it is nearly ready to flip over. Keep cooking for a little longer until the top mixture starts to cook.
Flip over and cook the other side for about a minute.


My earliest pancake memories are of my Mum cooking what resembled a damp chamois leather. English pancakes are a nice alternative to the American Style fluffy ones. They aren’t as dry as a French Crépe either.

If your looking for the showbiz pizazz of tossing the pancake. I cooked the pancake first to prevent batter splatter! When its fully cooked tossing is so much easier.

The traditional Lemon and Sugar topping is something that we’ve not had in years. I like Jam, Imogen is a Golden Syrup girl, while Abigail is Nutella all the way.

Let me know what sort of toppings you’d recommend for the pancakes and we’ll try some alternatives out before Shrove Tuesday!

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