Pancake recipes (english)?

Question

Yummy traditional english pancake recipes please

Answer 1

Try the following for Traditional English Pancakes

4 oz (110 g) plain flour
pinch of salt
2 large eggs
7 fl oz (200 ml) milk mixed with 3 fl oz (75 ml) water
2 oz (50 g) butter

To serve:
caster sugar, lemon juice and lemon wedges

First of all sift the flour and salt into a large mixing bowl with the sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs – any sort of whisk or even a fork will do – incorporating any bits of flour from around the edge of the bowl as you do so.

Next, gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the butter in the pan. Spoon 2 tablespoons of it into the batter and whisk it in, then pour the rest into a bowl and use it when needed to lubricate the pan, using a wodge of kitchen paper to smear it round.

Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tablespoons about right for a 7 inch (18 cm) pan and 3 tablespoons for an 8 inch (20 cm) pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan on to a plate.

Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

or Pancakes
100g/3½oz self raising flour
½ pint milk
pinch salt
1 free-range egg
butter for frying
honey, to serve

Method
1. Mix the flour, milk, salt and egg in a food processor.
2. Heat the butter in a pan.
3. Add the batter to the pan in two batches, frying for 1-2 minutes on each side, until golden.
3. Serve with honey.

Answer 2

1

Answer 3

Best Buttermilk Pancakes:

Makes nine 6-inch pancakes

The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter.

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons sugar

2 large eggs, lightly beaten

3 cups buttermilk

4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

1. Heat griddle to 375°. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.

2. Heat oven to 175°. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.

3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.

4. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.

Answer 4

2 tablespoons flour egg aand milk beat together to a thinish consistancy heat a little oil till very hot in a small fry pan add a 2-3 spoonfulls of the batter and cook toss after a min or two if you dont want to toss use a fish slice to turn make sure golden serve with lemon juice and sugar. I find the first one never turns out very well as the pan is not hot enough but the rest are ok

Answer 5

u put plain flour milk and 1 egg into a jug or bowl wot eva u wanna use. i use a jug its easier 2 pour. beat them all together using a fork or a handwhisk until its a smooth thick paste, heat some oil in a frying pan and when oil is hot pour some in to cover the pan ( if u want it big) just a little bit if u want it small cook on one side then flip over to the otherside, if ur not use to flipping then use a spatula to turn it over then when cooked on that side slide from the pan onto a plate and add honey, or syrup, with lemon or u can add sugar, and if u want a banana pancake chop up some banana into the mixture before adding to pan. yum! shrove tuesday is coming soon. looking forward 2 making some delicious pancakes.

Answer 6

The most natural and healthy diet for humans is an omnivorous diet, and not a plant based diet, or a meat-based diet per se. The Paleo Diet can be very widely varied and omnivorous for the most part, but the most important thing is that it’s unprocessed, and avoids the worst foods that agriculture brought mankind… refined inflammatory vegetable oils, refined grains (some are worse than others), and sugar! Learn here https://tr.im/Jrf39

As you can see, the benefits of adopting a Paleo way of eating can be incredible! I’ve been eating 95% Paleo for the last 5-6 years and I’ve never felt better. I have dozens of friends that have adopted a more Paleo way of eating too, and have seen all sorts of health problems disappear, including eliminating acne and other skin problems, digestion problems, improving brain clarity, and of course, losing a lot of body fat!

Answer 7

Plain flour, 2 eggs (I always find it keeps the mixture togeather better), milk and a pinch of salt. Mix until runny but not too watery. Add more flour or milk as needed.

Heat up some oil in a frying pan so it's hot, pour the mixture in and get ready to toss.

Answer 8

INGREDIENTS:
2 cups all-purpose flour, stirred or sifted before measuring
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, slightly beaten
1 1/2 cups milk
2 tablespoons melted butter

PREPARATION:
Sift together flour, baking powder, and salt. In a separate bowl, combine egg and milk; add to flour mixture, stirring only until smooth. Blend in melted butter. Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake.
Cook until brown on one side and around edge; turn and brown the other side. Recipe for pancakes serves 4.
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sift:
one cup flour
2 teaspoons baking powder
one-quarter teaspoon salt (not needed)

beat and add:
one egg (optional)

add:
1 cup milk (scant)
stir gradually to make smooth
add:
1 teaspoon melted butter or oil

cook in a hot frying pan, flip pancakes when they bubble, to brown the other side.
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½ pint of milk
2 ounces of flour
1 teaspoon baking powder
Butter
Instructions
Mix the flour and baking powder together, adding the milk slowly.
Put the batter aside, for at least two hours, or the pancakes will not be light.
Use a six-inch frying-pan and for this size half a teacup of batter will be required and a piece of butter half the size of a walnut.
Just let the butter get hot, and thoroughly grease the pan before putting in the batter.
Turn with a broad-bladed knife as soon as brown, and brown on the other side.
Roll when done, and sift powdered sugar over the pancakes.

Answer 9

American or Canadian pancakes contain a raising agent, usually baking powder, and contains different proportions of eggs, flour and milk which create a thick batter. This batter is either spooned or poured onto a hot surface, and spreads to form a cake about ¼ or ⅓ inch (1 cm) thick. The raising agent causes bubbles to rise to the uncooked side of the pancake, at which point they are ready to be flipped. The resulting pancakes are very light in texture and are often served at breakfast topped with maple syrup, butter, peanut butter or fruit. Vermont pancakes usually have a secondary grain added to the wheat flour, either oatmeal or buckwheat flour. Both of these recipes require more baking powder to leaven. The texture is coarser, the flavor deeper suggesting toasted nuts and cheese.

Answer 10

Buy it ready mixed,instructions on the packet,really simple to follow,add your own topping,i prefer jam,honey, sugar,or try with sauce"s ,red , brown,mustard, even salad cream delicious! any thing that comes to hand,happy pancake day!!