10th February 2021
Shrove Tuesday is less than a week away! Whether you like a sweet or savoury pancake, classic or American, there is no denying that these celebrated treats are loved by many and are very simple to make.
What's the difference between British and American pancakes?
The simple answer is 'raising agent'. If you add baking powder to your batter mix it will be much thicker. Simply then spoon smaller batches into the pan to create a smaller, thicker pancake. It is widely adopted that the British crepe-style pancake is the more popular choice in the UK (and our personal favourite!).
Here is a simple recipe for 'British' pancakes, courtesy of Head Chef Mark at our Berkshire restaurant.
- 125g sieved plain flour
- 2 large eggs
- 300ml full-fat milk
- 1 tablespoon of honey or golden syrup
- 1 pinch of salt
- ½ a vanilla pod (or 1tsp of vanilla essence if you don't have a pod)
- Add the vanilla pod, honey/golden syrup and eggs to a large bowl and whisk together.
- Add the flour, sugar and salt to the bowl.
- Add 100ml of milk to the bowl and whisk all the ingredients together.
- Once smooth, gradually add the remaining milk and continue to whisk.
Note: Getting the batter smooth before adding the rest of the milk is the key to making your pancakes light and thin.
- Heat up a non-stick frying pan and spray with oil spray for an even coating.
- Let the pan heat up a little more, lift the pan and add the batter with a ladle, swirling the pan to thinly coat the base of the pan with batter.
- Return the pan to the heat and cook for 1-1½ minutes, at which time you can then flip your pancake.
- You can try the fun way or use a spatula.
- Cook for a further 1-1½ minutes, then turn out onto a plate.
- Repeat this process until all the batter is used.
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