Traditional British Recipes

This is a classic recipe for 'Pancake Day' pancakes, traditionally served on Shrove Tuesday, all over England. The batter for English pancakes is meant to be thin and runny, so that it quickly covers the base of a small frying pan. Once one side is cooked the pancake is then flipped-over to cook the other side.

They should be served hot from the pan, with a sprinkle of sugar and a splash of lemon. If using skimmed milk, just use 275 ml (10 fl oz) milk, without adding water. 1. Mix the flour and salt in a large bowl. 2. Make a well in the flour and add the egg.

3. Gradually mix the egg and flour. As the mixture thickens start to add the milk and water, beating all the time. 4. Once you have a smooth batter, melt the butter, add it to the mixture (optional) and beat thoroughly. 5. Allow the batter to stand for 30 minutes then beat again.

1. Heat a small non-stick frying pan. 2. Once hot, turn down to a medium heat and add a little oil. Swirl it round to cover the bottom of the pan. 3. Ladle a portion of the batter into the pan, just enough to cover the bottom. 4. Tilt the pan to spread the batter evenly around it. 6. Now turn the pancake over. The traditional method is to gently slide the pancake to the front of the pan and flip it quickly up and back, catching it in the middle of the pan.

If your flipping technique is not that good then slide a spatula under the middle and turn it using the spatula. 7. Cook the underside briefly and transfer it to a hot plate. 8. Serve the pancakes as you cook them, with lemon juice and castor sugar, or make a mound of them and keep them hot to serve all at once.

Traditional English pancakes should be served as soon as they are cooked, sprinkled with caster sugar and drizzled with fresh lemon juice. If you are not keen on lemon then you can add any sweet topping of your choice such as jam, chocolate sauce or syrup. If you want to keep the pancakes to eat later they can be allowed to cool, rolled up together and wrapped in foil. They will keep for a few days in the refrigerator, and can be filled with a sweet or savoury filling and reheated under the grill or in the oven.

0 of 8192 characters usedPost CommentNo HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites. 6 years ago from USA. He made a lot of things from them! I made sweet pototo pie years ago. It was pretty good.

I looove sweet potatoes! Will be trying the sweet potato apple bake. Thanks for more great recipes! 9 years ago from USA. Had had some that were frozen once and they were good, so fresh ill be even better. I am going to try the sweet potato fries, sounds delicious!

9 years ago from USA. Thanks, catlyn, I'll be learning to make them soon. 9 years ago from USA. Hi Om - I'm sure you'll like that recipe. 4qb - What a coincidence. 4th of Jyly sweet potatoes - Yayyy! I've been searching for a good potaoe fries recipes, so I'll certainly use yours.

Anamika - Let us know who you like threse recipes. You might have some changes of your own that would be good. I love sweet potatoes. I would'nt mind a baked one any time. Your recipes are new to me and i would love to try them sometime soon. What a coincidence. I just published a Sweet Potato hub yesterday morning. And then your's came up last night. Nice hub. Like the recipes. Wspecially the donuts. Gotta try them! Got some good ones on my too.

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