English pancakes and so much more!

english pancakesEnglish pancakes and so much more … It’s Pancake Day!! All over England people will be enjoying English pancakes which are not like American pancakes but more like French crepes.

Pancake Day is celebrated on Shrove Tuesday, the day before the first day of Lent. Traditionally, it is a time to take stock of ourselves and think about how we can repent for any and all the wrongdoings we may have committed. A time when you may be considering what vice you will give up for the duration of Lent. Maybe it will be pancakes!

Here is how we have always made our pancakes although you can also add a few raisins.

Ingredients for 16 to 21 pancakes, it will depend on the size of your non-stick frying pan. We use a standard omelette sized one:

  • 2 ½ cups (300 grams) all purpose flour
  • 2 pints (1 litre) whole milk
  • 1 level teaspoon salt
  • 7 large eggs
  • lemon juice, plus fresh lemon wedges for serving
  1. Place the flour and salt into a large mixing bowl and make a well in the middle.
  2. Crack eggs into a separate bowl – check for broken shell or bad eggs.
  3. Pour eggs into the centre of the flour and begin mixing with a balloon whisk.
  4. Gradually add the milk.
  5. Continue to whisk the flour gradually in from the sides until everything is combined.
  6. Cover and leave in the fridge for up to 1 hour.
  7. To prepare for cooking, lightly soak some kitchen paper in
    vegetable oil.
  8. Rub the oil well into an 8 – 10” frying pan – but not so that you can see it.
  9. Place over a medium to high heat.
  10. Use 1/3rd cup (70 ml) of pancake mix for each pancake and cook on each side for about 1 minute or until browned.
  11. Once cooked, place the pancake on a plate, sprinkle with sugar and drizzle with lemon juice. Cover to keep warm as you cook the next one. Eventually you will end up with a pile of warm, sweet and lemon pancakes unless they have been eaten as you cooked them.
  12. Wipe pan well with oil after each pancake.

english pancakes

But let’s not leave it there since there are other things you can do with your English pancakes. For example, you can create a Mille Feuille. Pile up your pancakes separated with a chocolate mousse or lemon cream, cover it in some soft icing or more cream and top it with fresh fruit.

We served our Mille feuille at The Depot Cafe from time to time and even created a few birthday cakes using the same technique:

in english, Recipes for all occasions

About thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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