English Pancakes
4 servings
15 minutes
English pancakes are a classic dish of British cuisine known for their airy texture and rich flavor. They originated in England as a lighter and more delicate version of pancakes, perfect for a morning breakfast. The thick batter made from flour, milk, and eggs gives them richness, while the addition of olive oil makes them soft inside and golden outside. Cooked without oil on a dry skillet, they acquire a characteristic lightness. They are served with jam, honey, syrups or fresh berries, creating a perfect blend of sweetness and tenderness. These pancakes symbolize home comfort and a leisurely morning that can bring joy to anyone who tries them.
1
In a deep bowl, mix all the dry ingredients, take a whisk and whisk them for about 30 seconds — this is necessary for the proper and even distribution of all components.
- Wheat flour: 200 g
- Cane sugar: 2 tablespoons
- Salt: 0.5 teaspoon
- Citric acid: 0.3 teaspoon
- Soda: 1.5 teaspoon
2
Then add an egg, mix with a mixer, add milk, mix again, add 3 tablespoons of olive oil (better not to replace it with another vegetable oil), and finally mix everything for about two minutes.
- Chicken egg: 1 piece
- Milk: 200 ml
- Olive oil: 3 tablespoons
3
You should have a rather thick dough (if you turn the spoon over, it will likely fall in lumps rather than flow off). In fact, after the first time, you'll immediately know the right consistency of the dough.
4
Heat the pan over medium heat WITHOUT OIL and spoon the future pancakes onto it. Now wait. How to know when to flip? Wait for bubbles to appear all over the pancake's surface — this is a sure sign it's time. Usually, it takes less than 30 seconds on each side.
5
That's it, serve on a plate and add jam/syrups, berries, honey - anything you like.