Pancake day – The thin British kind

British pancakes


So this week Amber and I decided to celebrate Pancake Day in style and we rustled up a selection of pancakes.I used to hate the big fluffy American pancakes but then I lived in Canada for two months, try teaching a Canadian that pancakes can be thin and you’ll be met with opposition. A girl can change her pancake preferences.

However this does not mean that I don’t still love our English style pancakes. I still have fond memories of these thin golden delights, my cousin and I used to beg my Grandma to make us her signature pancakes for breakfast.  At home we used  gather all our favourite toppings onto the dining table and make piles of fresh crepes ready to indulge in a little bit of Pancake Day goodness.

In England we tend to eat the thinner crepe style pancakes and then pop on our favourite toppings.In comparison to American pancakes these aren’t as sweet and are definitely a lot thinner as Amber remarked the mixture looked a little like soup rather than her thick cream like batter.English pancakes tend to be kept simple and sweet with bitter lemon and sweet sugar. Use both, not one or the other as you need that sweet and sour contrast for a true taste sensation. Other toppings include fruit, golden syrup or my personal favourite banana and Nutella.

Although I love pancakes all year round, in England we tend to only have them on the designated Pancake Day which makes them an exciting tasty treat. Traditionally Pancake or Shrove Tuesday was the day before Ash Wednesday the start of Lent and it allowed people to use up their ingredients such as flour and eggs. They would then fast until the 40 days of Lent were over.

In a sleepy little village of Olney, Northamptonshire they hold an annual pancake race in which 25 ladies of the village race along the high street whilst flipping pancakes. So no in England we don’t have IHOP but Pancake Day is still a big deal.

Pancake Day is best celebrated with loved ones as you can cook together, flip the pancakes together and debate other which is best American or British and what the best topping is.

What you’ll need

  • 110g plain flour
  • pinch of salt
  • 2 eggs
  • 200ml milk mixed with 75ml of water
  • 50g butter

and whatever toppings you fancy

Lets get cooking …

1) First pop the flour and a pinch of salt in a large bowl. Make a well in the centre and crack in the eggs. Whisk.

2) Slowly add the milk mixture whilst mixing the batter. Make sure everything is incoperated. When the batters a cream like consistency add two tablespoons of melted butter and whisk.

3) Get a frying pan nice and hot and add a little spray oil or butter . Ladle in some mixture and tip it around the pan so it gets fully covered. It should only take about a minute and a half . Flip the pancake to give the other side a bit of love. When there done slide and fill with your chosen topping.



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