Delia Smith Pancakes

Delia Smith English Pancakes, small bowl with sugar and two eggs.

This perfect recipe for English pancakes will become a staple in your house. Not only they are great for Shrove Tuesday, but they make delicious breakfast or dessert too!

Course Breakfast, Dessert

Cuisine British

Prep Time 14

Cook Time 20

Servings pcs

Calories 74kcal

Author Lea

Equipment

non-stick pan, base 17cm
mixing bowl
electric mixer or baloon whisk

Ingredients

110 g plain flour
pinch of salt
2 large eggs
200 ml milk Delia recommends semi-skimmed milk; we prefer full-fat milk.
75 ml water
50 g butter

Instructions

First, slowly melt the butter on medium heat. Make sure it’s not sizzling and turn the hob off before all butter is melted. Stir a few times. It will continue melting as the bottom of the pot is hot. Set aside.
Sift the flour and salt into a mixing bowl, so the flour is nicely aerated.
Make a well in the middle. Break the eggs into the well and start whisking.
When the mixture starts to thicken, in a few steps, pure milk combined with water in and continue whisking.
After you added all the liquid, scrape the bowl sides with a spatula to make sure all flour is incorporated into the batter. You can whisk the mix shortly again to break all lumps.
Spoon 2 tablespoons of the warm (but not hot) melted butter into the pancake mix and whisk one last time.
Preheat the pan on high heat, once hot, turn the temperature down. Brush the pan with a little bit of leftover melted butter. (You will need to use more grease if your pan isn’t non-stick.)
Use a ladle to pour the batter onto the hot pan in one go. Tilt the pan from side to side until the batter covers the pan surface evenly.
Pancake is ready to flip once the batter has set all over the surface and the cooking side has a nice golden colour. Check it by lifting the pancake edge gently with a turner or pallet knife (don't scratch a non-stick pan with metal thought). If ready swiftly flip to the other side. The other side takes less time to make.
Slide the cooked pancake onto a plate. Stack the pancakes up.
To keep them warm cover pancakes with a cloth.
Serve pancakes with your favourite topping. We like them with lemon and sugar, Nutella or apricot jam. You can either fold them or roll them up.

Notes

Please note: This is our interpretation of Delia’s pancake recipe. You can find her original recipe on her website www.deliaonline.com. We are using the same ingredients, but the methods are slightly altered.

Nutrition