How to make proper English pancakes
Recipe type: Dessert
  • 4oz plain flour, sifted
  • Pinch of salt
  • 2 eggs
  • 7fl oz milk mixed with 3fl oz water
  • 2oz butter
  • Golden Syrup
  • Orange or lemon juice
  • Orange or lemon wedges
  1. Sift the flour and salt into a large mixing bowl.
  2. Make a well in the centre of the flour and break the eggs into it. Whisk the eggs incorporating any flour from around the edge of the bowl.
  3. Next gradually add small quantities of the milk and water mixture, still whisking.
  4. Whisk once more until the batter is smooth, with the consistency of thin cream.
  5. Now melt the butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in. Use it to lubricate the panusing paprt towel to smear it round before you make each pancake.
  6. Now get the pan really hot, then turn the heat down to medium. Put 2 tbsp of the batter into a ladle so it can be poured into the hot pan in one go.
  7. When the batter hits the hot pan, tip it around from side to side to get the base evenly coated.
  8. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold.
  9. Toss the pancake - the other side will need a few seconds only - then slide it out of the pan onto a plate.
  10. Stack the pancakes between sheets of greaseproof paper on a plate set over simmering water, to keep them warm while you make the rest.
  11. To serve, sprinkle each pancake with freshly squeezed juice and Golden Syrup and roll them up.
  12. Serve with extra sections of lemon or orange.
Recipe by JAQUO Lifestyle Magazine at