English Pancakes
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
56
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 cups
All-Purpose Flour1.5 tbsps
Fine Granulated Sugar (extra-)1
Egg2.5 cups
Milk2 tbsps
Vegetable Oil (divided)1 cup
Unsalted ButterDirections:
1
In a large mixing bowl, whisk together the flour, sugar, and salt
2
Add the egg and egg yolks, followed by the milk and 1 tablespoon of the vegetable oil
3
Continue whisking until there are no lumps
4
In a separate small saucepan, melt the butter until it is golden brown, and whisk it into the pancake mix
5
Leave the batter to rest for about 15 minutes
6
Heat an 8-inch frying pan until hot, and add the remaining 1 tablespoon vegetable oil, tilting the pan to spread the oil across the bottom
7
When the oil starts to smoke, pour the excess into a small bowl for later use
8
Return the pan to the heat
9
You now have a sheer coating of oil remaining on the pan
10
Pour 2 tablespoons of the batter into the pancake pan, tilting the pan to coat the bottom evenly
11
Cook until the underside of the pancake is golden brown, and then, using a spatula turn it over and cook the other side
12
Turn the pancake out onto an upturned dinner plate
13
Repeat until there is no more batter, using a bit of the reserved oil if the pan appears to be dry, or if the pancakes begin to stick
14
Continue to stack pancakes on top of each other on your dinner plate
15
When finished, served the pancakes straightaway with the sugar for sprinkling and the lemon and orange wedges on the side for squeezing on the pancakes
16
If you want to make the pancakes in advance, lightly butter an ovenproof tray, and sprinkle each pancake with sugar after you finish cooking it
17
Fold the pancakes in half and then half again, arranging them all neatly on the tray
18
Cover the tray with foil and bake at 350 degrees for about 15 minutes
19
Serve with the lemon and orange wedges
20
In a large mixing bowl, whisk together the flour, sugar, and salt
21
Add the egg and egg yolks, followed by the milk and 1 tablespoon of the vegetable oil
22
Continue whisking until there are no lumps
23
In a separate small saucepan, melt the butter until it is golden brown, and whisk it into the pancake mix
24
Leave the batter to rest for about 15 minutes
25
Heat an 8-inch frying pan until hot, and add the remaining 1 tablespoon vegetable oil, tilting the pan to spread the oil across the bottom
26
When the oil starts to smoke, pour the excess into a small bowl for later use
27
Return the pan to the heat
28
You now have a sheer coating of oil remaining on the pan
29
Heat an 8-inch frying pan until hot, and add the remaining 1 tablespoon vegetable oil, tilting the pan to spread the oil across the bottom
30
When the oil starts to smoke, pour the excess into a small bowl for later use
31
Return the pan to the heat
32
You now have a sheer coating of oil remaining on the pan
33
Pour 2 tablespoons of the batter into the pancake pan, tilting the pan to coat the bottom evenly
34
Cook until the underside of the pancake is golden brown, and then, using a spatula turn it over and cook the other side
35
Turn the pancake out onto an upturned dinner plate
36
Repeat until there is no more batter, using a bit of the reserved oil if the pan appears to be dry, or if the pancakes begin to stick
37
Continue to stack pancakes on top of each other on your dinner plate
38
Pour 2 tablespoons of the batter into the pancake pan, tilting the pan to coat the bottom evenly
39
Cook until the underside of the pancake is golden brown, and then, using a spatula turn it over and cook the other side
40
Turn the pancake out onto an upturned dinner plate
41
Repeat until there is no more batter, using a bit of the reserved oil if the pan appears to be dry, or if the pancakes begin to stick
42
Continue to stack pancakes on top of each other on your dinner plate
43
When finished, served the pancakes straightaway with the sugar for sprinkling and the lemon and orange wedges on the side for squeezing on the pancakes
44
When finished, served the pancakes straightaway with the sugar for sprinkling and the lemon and orange wedges on the side for squeezing on the pancakes
45
If you want to make the pancakes in advance, lightly butter an ovenproof tray, and sprinkle each pancake with sugar after you finish cooking it
46
Fold the pancakes in half and then half again, arranging them all neatly on the tray
47
Cover the tray with foil and bake at 350 degrees for about 15 minutes
48
Serve with the lemon and orange wedges