British Pancakes

British pancakes fall on the pancake spectrum somewhere between typical American pancakes and crepes; thinner than the former, and thicker than the latter. Because the batter is thinner, they are made by ladeling the batter into the pan, then swirling to get a uniform, somewhat perfect, circle. And like their French cousin, the crepe, the first one is usually a practice shot – not the prettiest. Practice does improve the looks; they taste the same.

INGREDIENTS

125g plain flour
Pinch of salt
1 large egg
1 large egg yolk
225ml whole or 2% milk
30g butter, softened

DIRECTIONS

Sift the flour into a large mixing bowl and add a pinch of salt. Make a well in the centre, and pour the egg and the yolk into it. Mix the milk with 2 tablespoons of cold water and pour a little in with the egg.

Use a balloon whisk to whisk the flour into the liquid ingredients, drawing it gradually into the middle until you have a smooth paste the consistency of double cream. Whisk the rest of the milk in until the batter has more of the consistency of single cream. Cover and refrigerate for at least 30 minutes.

Heat the butter in a crêpe pan or a 20cm non-stick frying pan on a medium-high heat – you only need enough fat to just grease the bottom of the pan. It should be hot enough that the batter sizzles when it hits it.

Spread a small ladleful of batter across the bottom of the pan, quickly swirling to coat. Tip any excess away. As it begins to set, loosen the edges with a thin spatula or palette knife, and when it begins to colour on the bottom, flip it over with the same instrument and cook for another 30 seconds.

Pancakes are best eaten as soon as possible, before they go rubbery, but if you’re cooking for a crowd, keep them separate until you’re ready to serve by layering them up between pieces of kitchen paper or foil..