Thin and golden English pancakes are traditionally served throughout England on Shrove Tuesday (Mardi Gras). This recipe for thin pancakes is simple to make and they can be served with a multitude of toppings - sweet or savoury.
Try them with cherries jubilee or roasted strawberry sauce.
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Why you'll love this recipe
- This recipe is undeniably quick and magnificently basic
- It makes 8-10 thin pancakes but the recipe can easily be doubled to feed more people
- The batter cooks up to deliver a slim, golden pancake with a slighty crispy edge
- This recipe provides English pancakes in their purest form, ready to be dressed as the diner sees fit. I've not jazzed the batter up by sweetening, flavouring or amplifying it in any other way
- And because it is a basic recipe for thin pancakes it can withstand both sweet or savoury toppings. There's no need to make 2 separate batters if you fancy both. This one has both bases covered
English pancakes (also known as British pancakes or thin pancakes) are one of my first food memories:
- I have a vivid picture in my mind of my Mother trying to cook enough to keep three hungry children satisfied on Shrove Tuesday - year after year
- I recall the sticky-fingered joy of squeezing lemon and orange segments over those thin pancakes and then dousing them liberally with sugar
- And I remember delighting in ordering them with cherries and ice cream once or twice in a nearby Little Chef
This recipe for English pancakes can be enjoyed any day of the year, not just on Pancake Day. I'm including all my tips and some drool-worthy serving suggestions too.
What makes English pancakes different?
English pancakes are made from a thin batter mix made from basic store cupboard ingredients. They are slim, golden and need cooking on both sides.
These easy to make thin British pancakes should not be likened to American pancakes, Scotch pancakes or French crêpes, as these are all quite different beasts.
American pancakes
Also called flapjacks, American pancakes bear little resemblance to either English pancakes or French crêpes. They are made from a thick batter, include a leavening agent and are delightfully fluffy.
Scotch pancakes
These pancakes, also known as drop scones, are similar to American pancakes. They are slightly smaller though and are generally served as a teatime treat in Scotland rather than for breakfast. Scotch pancakes are often served warm accompanied by jam and cream or just melting butter.
The batter mix also includes raising agents so these pancakes are fluffy. They are traditionally cooked on a griddle.
French crêpes
Crêpes are the most similar to thin-style British pancakes, but they tend to have richer ingredients. It's usual to find perhaps an extra egg, some sugar and/ or some cream in the batter mix.
They are also typically cooked in a larger pan which allows the batter to spread alluringly thin and curl up slightly as it cooks. In essence, they are larger and thinner than English pancakes.
Ingredients notes
As this is a simple English pancake recipe, poor quality ingredients have nowhere to hide. It is, therefore, imperative to use the finest ingredients possible to get the best results.
Use plain flour only. British pancakes are flat and do not rise, therefore there is no raising agent included in the recipe. For this reason, self-raising flour is unsuitable for this recipe.
Use full-fat milk in the batter and fry each pancake in proper butter (not oil). Depending on your pan, it may not strictly be necessary to add any butter to keep the pancakes from sticking, but it does enhance the final flavour of the pancake, so use it regardless.
Note that this recipe for thin pancakes requires just one egg - ensure it is a large egg. Crêpe recipes often require more, but this is not a crêpe recipe so one egg is sufficient.
Step by Step Instructions
Making these old-fashioned, English style pancakes from scratch couldn't be simpler:
- Mix flour and salt in a bowl or large wide jug and make a well. Crack the egg into the well and add ⅓ of the milk. Use a handheld whisk to break up the yolk and mix the milk and egg together briefly
- Keep beating, gradually incorporating the flour from the edges of the bowl
- When all of the flour is mixed in, add the rest of the milk, beating until just incorporated. It should have the consistency of single cream - if it is too thick add a little more milk. Set aside to rest for at least 30 minutes (refrigerate if necessary)
- When ready to cook the pancakes give the batter a brief stir and heat an 8-inch (20cm) frying pan then add a small knob of butter
- Tilt the pan to spread the butter out then pour in 3 tablespoon pancake batter and gently tilt and swirl the pan to allow the batter to spread out over the base of the pan
- Cook undisturbed for 1-2 minutes, then lift the edge of the pancake using a spatula or palette knife to check it is sufficiently cooked. When it is golden brown underneath, give the pan a gentle shake to loosen the pancake then flip it over (using a fish slice or palette knife is fine) and cook the other side for a further minute until golden
- When fully cooked remove from the pan and either serve immediately or keep warm (see instructions below). Add another knob of butter to the pan and cook the next pancake in the same way
Expert Tips
English pancake batter takes mere minutes to make and around 30 minutes to cook an entire batch. Here are my top tips to help you get the best out of this recipe for thin pancakes:
- Take care not to overmix the batter. Doing so will activate the gluten in the flour, leading to rubbery pancakes. Stop mixing when a few lumps of flour remain
- Remember to let the batter rest once it is mixed. During the resting period the gluten in the flour will relax and the milk will dissolve any remaining lumps. The milk will also release a little starch and protein in the flour. All of these actions result in superior pancakes that are light and tender
- A suitably sized heavy non-stick frying pan is ideal for cooking these thin style English pancakes. You do not need a dedicated pancake pan
- The size of your frying pan matters. If using an 8-inch (20cm) pan use 3 tablespoon batter (allowing 10 pancakes). A larger pan will require slightly more batter and will yield less pancakes accordingly. For a 10-inch pan use 4 tablespoon batter per pancake
- Never pour the batter into a pan before it is sufficiently heated. The batter will not cook correctly and will result in a stodgy pancake
- Similarly, ensure your pan is not too hot. If the butter browns straight away, remove the pan from the heat for a moment, then turn the heat down slightly and try again (wipe out the pan with kitchen paper to remove the browned butter first)
- Once the batter is poured into the pan be quick in tilting and swirling the pan around to ensure the batter coats the entire base of the pan evenly. Aim for a thin even layer
- Remember to add a fresh knob of butter to the pan in between cooking each pancake
- Some people find that the first pancake never cooks that well compared to subsequent pancakes. Consider pouring a small amount of batter into the pan as a test pancake. If it does not turn out perfectly, there is still plenty of batter left to make the rest and these will all turn out fine
- Have all of your toppings prepared before cooking begins (keep any hot items warm in a preheated oven)
- These British panckes are vegetarian but they are not vegan - but I've found a vegan pancake recipe for you
Frequently Asked Questions
If your English pancake mix ends up very lumpy it's most likely because the milk was added all in one go. It's best to add some of the milk, mix everything in, then add the rest of the milk.
If you have a few lumps, don't despair though. It's actually better to have some lumps left in your batter than to overbeat it in the quest for a perfectly smooth batter. Too much mixing can cause the gluten in the flour to develop, leading to rubbery pancakes.
This batter can be made up to 24 hours in advance of cooking. It will need to be refrigerated though since it contains milk and it may turn slightly grey in colour. This is normal but it is not harmful.
Let the batter sit at room temperature for an hour before cooking begins.
It's imperative to get the frying pan hot enough but not too hot. If the pan is not hot enough the pancakes will soak up the fat in the pan and end up greasy. But if the pan is too hot then the butter will burn and the batter won't spread far enough as it will cook too quickly.
I generally find a medium-hot heat adequate. For example, if my hob heat went from a scale of 1 (low) to 9 (high) then I would go for around 6 - in other words, just ahead of the midway heat.
Test that the pan is hot enough to begin cooking by dropping a small knob of butter into the centre - it should immediately sizzle. if the pan/ butter is smoking then it is too hot.
Good news - no, you do not have to toss English pancakes in mid-air to flip them. However, young diners will delight if you manage to do this (and if you fail).
When ready to 'flip' the pancake over, use either a fish slice or a palette knife to turn them if pancake tossing is not on your Shrove Tuesday agenda.
Before cooking begins, put a heatproof plate in a warmed oven (140C/275F/ GM1) and each time a pancake cooks transfer to the plate. Lay a sheet of greaseproof paper between each pancake to ensure they do not stick together and wrap the entire plate loosely in foil to prevent them drying out.
And if you need to reheat them do so one at a time, in the frying pan - there's no need to add extra butter or oil.
Serving suggestions
Pancakes go hand in hand with a splurge of freshly squeezed lemon juice and a flurry of white sugar. It's quick. It's simple. And I don't think I've ever met anybody who does not relish the lemon and sugar combination with pure abandon.
But Pancake Day is an ideal opportunity to let imaginations run riot and have some fun with toppings. This recipe for English style thin pancakes is well suited to a great number of savoury and sweet food pairings. Here's a little inspiration.
Best savoury pancake toppings:
- Grated cheddar cheese and sliced tomatoes
- Blue cheese and fried mushroom
- Butter fried leeks and goats cheese
- Wilted spinach and fried egg
- Huevos Rancheros style with egg, avocado, chorizo and feta
Best sweet pancake toppings:
- Cherries jubilee and vanilla ice cream
- Nutella and strawberries
- Roasted strawberry compote and clotted cream
- Sliced banana with golden syrup... I shudder at the mere thought of this one as I'm not a banana lover
- Honey, Greek yoghurt and chopped mixed nuts
- Chocolate tiramisu style with amaretti, mascarpone and coffee
Pancakes around the world
When I grew up what I'm referring to today as English pancakes were known just as pancakes. I had no idea that other localities might have their own take on the humble pancake. Fast-forward too many decades and I'm here to showcase the diversity of the basic pancake across the world. Here are a handful of very different ones to try out:
- Staffordshire oatcakes (regional English recipe) - these are essentially pancakes made from oatmeal and yeast. They are deliciously different and well worth a try
- The Dutch Baby pancake - with German origins (not Dutch) - it's like a cross between a pancake and a Yorkshire pudding. It comes served in a skillet
- Boxty (Irish potato pancakes) - these are fluffy potato cakes that are pan-fried and served at breakfast
- French buckwheat crêpes - a traditional French crêpe made delicately thin and lacy. Bonus - buckwheat is naturally gluten-free so this is a great option for those with gluten sensitivities
- Kaiserschmarm (Austrian torn pancakes) - these are thick and fluffy. The torn chunks are dusted with powdered sugar and served with fruit compote for a tasty dessert
- Aebleskivers - These doughnut-shaped Danish pancakes look nothing like British pancakes. They are soft and puffy on the inside with a crispy coating begging to be dusted in sugar and filled with or dipped in jam
- Hotteok (sweet Korean pancakes) - this popular streetfood snack is made from yeast dough. Each hotteok is stuffed with a sweet and syrupy walnut filling
- Japanese soufflé pancakes - These pancakes are very deep but retain a light and airy texture as they contain whipped egg whites. Serve for breakfast or an exciting dinner party dessert
Have you made this recipe for thin pancakes? What did you top them with? Let me know how you got along by leaving a comment or rating below. You can also show me your creation on Instagram by tagging me @jane_littlesugarsnaps.
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English Pancakes - a recipe for thin pancakes
Ingredients
- 125 g Plain flour all-purpose
- ⅛ teaspoon Salt
- 1 egg large, free range
- 250 ml Whole milk full-fat
Instructions
Make the Batter
- Begin by measuring the flour into a bowl or large wide jug. Add the salt and make a well in the centre. Crack the egg into the well and add ⅓ of the milk. Use a handheld whisk to break up the yolk and mix the milk and egg together briefly
- Keep beating and gradually incorporate the flour from the edges of the bowl
- When all of the flour is mixed in, add the rest of the milk, beating until just incorporated. It should have the consistency of single cream - if it is too thick add a little more milk
- Set aside to rest for at least 30 minutes (refrigerate if making in advance but allow to sit at room temperature for 1 hour before cooking)
Cook the Pancakes
- When ready to cook the pancakes give the batter a brief stir and heat an 8-inch (20cm) frying pan over a medium-hot heat for several minutes
- Test that the pan is hot enough to begin cooking by dropping a small knob of butter into the centre - it should immediately sizzle. If it does not then continue to heat the pan for a little longer. When ready to cook, tilt the pan to spread the butter out then pour in 3 tablespoon pancake batter and gently tilt and swirl the pan to allow the batter to spread out over the base of the pan
- Cook undisturbed for 1-2 minutes, then lift the edge of the pancake using a spatula or palette knife to check if it is sufficiently cooked. When it is golden brown underneath, give the pan a gentle shake to loosen the pancake then flip it over (using a fish slice or palette knife is fine) and cook the other side for a further minute
- Remove from the pan (serve or keep warm), add another knob of butter to the pan and cook the next pancake. Repeat until all batter is used up
Notes
Expert Cooking Tips
- Take care not to overmix the batter. Doing so will activate the gluten in the flour, leading to rubbery pancakes. Stop mixing when a few lumps of flour remain
- Remember to let you batter rest once it is mixed. During the rest period the gluten in the flour will relax and the milk will dissolve any remaining lumps. The milk will also release a little starch and protein in the flour. All of these actions result in superior pancakes that are light and tender
- Consider the size of your frying pan. If using an 8-inch (20cm) pan use 3 tablespoon batter (allowing 10 pancakes). A larger pan will require slightly more batter and will yield less pancakes accordingly. For a 10-inch pan use 4 tablespoon batter per pancake
- Once the batter is poured into the pan be quick in tilting and swirling the pan around to ensure the batter coats the entire base of the pan evenly
- Remember to add a fresh knob of butter to the pan in between cooking each pancake
- Some people find that the first pancake never cooks that well compared to subsequent pancakes. Consider pouring a small amount of batter into the pan as a test pancake. If it does not turn out perfectly, there is still plenty of batter left to make the rest and these will all turn out fine
- Have all of your toppings prepared before cooking begins (keep any hot items warm in a preheated oven)
Shelley Ashurst says
Awesome recipe! Came out just perfectly.
Jane Saunders says
So pleased you enjoyed them
Katie says
Such a fun recipe! I can't wait to try this one with my family.
Ashley says
I made these for breakfast and they were a hit!
Jane Saunders says
Wow - pleased you enjoyed them.