British Pancakes

Name: British Pancakes
Cuisine: British
Ingredients: 1 pinch salt; 110 g plain flour; 2 eggs; 200 ml whole milk; 75 ml water; 50 g spreadable butter; caster sugar (for Sprinkling); 1 - 2 lemons (for Wedges); lemon juice (to Drizzle); lavender (for Decoration)

Now you can have your pancake and eat it! Which do you prefer... American or British? Try our take on traditional British pancakes this pancake day.

Ingredients

1 pinch Salt
110 g Plain flour
2 Eggs
200 ml Whole milk
75 ml Water
50 g Spreadable butter
Caster sugar (for Sprinkling)
1 - 2 Lemons (for Wedges)
Lemon juice (to Drizzle)
Lavender (for Decoration)

Instructions

Step 1

Sift the flour and salt into a mixing bowl.

Step 2

Break two eggs into a small well in the centre of the flour and salt mixture. Then begin whisking the eggs, making sure to gather any access flour from around the side of the bowl.

Step 3

Combine the Lactofree milk and water and gradually add bit by bit to your flour, salt and egg mixture. When all of the Lactofree milk and water mixture has been added continue to whisk until the consistency of single cream and lump free.

Step 4

Melt the Lactofree Spreadable butter in a pan. Add 2 tbsp of it into the batter and whisk before pouring the rest into a side bowl. This butter can then be lightly bushed around the pan before adding your pancake batter. Be careful to not add too much butter to your pan in-between pancakes as this will stop the pancakes from going a light golden colour.

Step 5

Place the pan on a high heat and reduce the heat to medium before adding 2-3 tbsp of batter. This will be enough for a 7-10 inch pan, adjust the amount depending on the size of your pan. A top tip is to measure out your batter into a ladle so that the batter can be added to the pan in one go. As soon as the batter is added to the pan, move around from side to side to get the pancake nice and thin and filling the circumference of the pan. Lift the edge of the pancake with a palette knife to check if golden underneath before flipping. The pancake should only take between 1:30 - 2 minutes on the first side. Flip the pancake with a spatula or a good toss of the pan (the risk is up to you) and heat for a further 20 seconds before serving.

Step 6

Stack your pancakes as you go in-between sheets of baking paper.

Step 7

To plate, sprinkle caster sugar across your pancake before adding a squeeze of lemon and a couple of sprigs of lavender. Fold to form triangles and add further lemon and sugar to your taste.