Total Time
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 site.


  1. Whisk the baking soda and cream of tartar into the milk in a medium bowl, and let stand for 10 minutes before using.
  2. Now you can mix the rest of the ingredients into the milk. Let mixture stand for 10 minutes.
  3. 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.
  4. Serve with butter and syrup or jam and powdered sugar.
Most Helpful

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.

diner524 August 14, 2012

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.

LifeIsGood August 17, 2012

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

Bonnie G #2 August 16, 2012