Thin, crepe-style pancakes rather than the thick American kind -- and mostly egg and milk rather than flour.
Ingredients
- 125g plain flour
- A pinch of salt
- 2 eggs
- 300ml milk
- 1 tbsp butter, melted (plus extra for frying)
- Lemon and sugar, to serve
Method
- Whisk the flour and salt with the eggs in a bowl, gradually adding the milk to make a smooth, thin batter.
- Stir in the melted butter and leave the batter to rest for at least 15 minutes if you have time.
- Heat a little butter in a non-stick frying pan over medium heat. Pour in a thin layer of batter, swirling to coat the base.
- Cook for about a minute until the underside is golden, then flip and cook for another 30 seconds.
- Stack the pancakes as you go, keeping them warm.
- Serve with a squeeze of lemon juice and a sprinkling of sugar, or your own favourite filling.
Why Pancake Day: this thin, eggy style is traditionally eaten on Shrove Tuesday, to use up rich ingredients like eggs, milk and butter before Lent -- a different tradition entirely from thick American-style pancakes.
Related reading
Another quick egg-and-pan classic: our French omelette. See all egg recipes.