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Whip up a classic English pancake—a thin, light, and crispy breakfast treat that’s perfect for a solo indulgence.
Craving classic English pancakes but don’t want leftovers haunting your fridge? Look no further! This one-person recipe is here to save the day, offering you all the traditional goodness without any of the waste. Stick around for flipping fabulous details!
Traditional English Pancake
Ah, the grand old English pancake! Unlike its fluffy American cousin, this is a delicate, praiseworthy creature. These thin, crepe-like wonders are perfect for breakfast, dessert, or any time you feel a pancake emergency coming on. Delightfully simple, quick, and sure to impress—even if it’s just impressing yourself.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Cuisine: English
- Cooking Method: Frying
Ingredients
- 1/4 cup all-purpose flour
- 1/4 cup milk
- 1/4 cup water
- 1 egg
- Pinch of salt
- 1/2 tsp sugar (optional)
- 1 tsp butter (for frying)
- Lemon wedges and sugar for serving (optional)
Cooking Instructions
- In a medium bowl, whisk together flour, egg, milk, water, salt, and optional sugar until the batter is smooth and lump-free. (Whisk like you mean it!)
- Heat a non-stick frying pan over medium-high heat and add the butter. Swirl it around like you’re at a butter disco.
- Once the pan is hot, pour in about 1/4 cup of the batter, tilting the pan to spread it out evenly. Remember—thin and elegant!
- Cook for 1-2 minutes on each side, or until golden and slightly crispy. Use a spatula to flip—it’s a pancake, not a UFO.
- Transfer to a plate and cover to keep warm. Repeat with the remaining batter. (You can stack them like a pancake skyscraper!)
Suggestions
- Alternative Ingredients: Substitute almond milk for regular milk for a dairy-free version. For a savory twist, add a pinch of herbs and skip the sugar.
- Garnishing Options: Classic lemon and sugar, fresh fruit, Nutella, or even a drizzle of maple syrup. Go wild!
- Cooking Tips: If batter is too thick, add a splash more water. Test the pan heat with a drop of batter—if it sizzles, it’s ready. Keep a watchful eye to prevent burning.
