English Pancakes

READY IN: 12hrs 15mins
Recipe by Iron Bloomers

This is an old hand-me-down recipe & my boys eat them as fast as they come from the pan. They can be spread with jam if you like.

Top Review by cpenner

I made these pancakes for Pancake Day (a.k.a. Shrove Tuesday). I halved the recipe and got 7 pancakes out of it. I did not make any changes to the recipe, other than using skim milk. The pancakes turned out well. Like crepes, but a bit thicker. We enjoyed them.

Ingredients Nutrition


  1. Sift dry ingredients.
  2. Lightly beat eggs into milk.
  3. Add liquid ingredients to dry, mixing with wire whisk.
  4. Cover & refrigerate over night.
  5. Heat a small crepe pan, brush lightly with oil.
  6. Add about 1/4 c batter to pan, tilt to cover the bottom-cook till top is just dry, flip gently & cook about 30 sec more.
  7. Remove to plate; sprinkle with sugar, squeeze fresh lemon over top & roll up.
  8. Repeat with remaining mix.
  9. Quantity will depend on pan size & thickness.
  10. Yield is approx 10-12.
  11. Can be kept warm in a 250 degree oven until time to serve.

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