Prep 20 mins
Cook 5 mins
Very light pancakes. The BIG difference between our style of measuring and the British method is that they use a scale to measure ingredients. Since this is a British recipe, please use a scale to measure the flour and sugar or it will not turn out right. Milk can be measured in a measuring cup. From telegraph.co.uk site.
- 8 ounces self-rising flour
- 3 ounces sugar
- 2 eggs, beaten
- 10 ounces milk
- 1⁄2 teaspoon baking soda
- 1 tablespoon butter, melted
- 1 teaspoon cream of tartar
- Whisk the baking soda and cream of tartar into the milk in a medium bowl, and let stand for 10 minutes before using.
- Now you can mix the rest of the ingredients into the milk. Let mixture stand for 10 minutes.
- Prepare pancakes on medium-hot, greased pan. Pour batter onto pan to size desired. Do not crowd. Turn over when top shows bubbles all over. Cook just until cooked through.
- Serve with butter and syrup or jam and powdered sugar.
Just loved these pancakes!! I made 1/2 of the recipe for just myself, have leftover batter in the refrigerator. I did weigh the sugar and flour and followed the recipe as written. I served mine with fresh sliced strawberries and whipped topping. Thanks for sharing the recipe. Made for ZWT8.
Excellent pancakes! I made the full recipe and have saved some batter to cook up today, too. My kids really enjoyed the flavor of these pancakes - slightly sweet (but not too much). Thank you! Made for ZWT8 Great Britain.
This is our new all time favorite pancake recipe - I wasn't sure about the cream of tarter but wanted to give it a try. Didn't have self rising flour so used Self-Rising Flour and that worked great, this had a nice light, fluffy texture that rose just enough - with a slightly sweet taste that was perfect served with warm maple syrup, butter and bacon on the side - yummy, will be using this often. Made for ZWT8 the Great Britian leg