English Pancakes

English pancakes are essentially crepes topped with melted butter, lemon juice, and sugar. These make for a delicous breakfast, brunch, or even dessert!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings English pancakes

Calories 150kcal

Author Whitney Wright

Equipment

10.5 inch English Pancake cast iron skillet

Ingredients

8 large eggs
1 cup all purpose flour
2 cups milk
6 tablespoons butter cold

Toppings

4 tablespoons melted butter
lemon juice (use as much or as little as you'd like)
granulated sugar use as much or as little as you'd like

Instructions

In a blender add the eggs, flour, and milk. Blend until smooth, about 30 seconds.
Either set the batter in the fridge to let rest for 15-30 minutes while you prep the skillet and topping ingredients, or continue on without the "batter resting" phase.**
Warm a cast iron skillet over medium to medium-low heat. (You'll want to finagle with your stove top settings to get a feel for what the best temperature for you will be).
Butter the skillet (I like to use a fresh cube of butter and fold down the top of the butter wrapper. I then just grab the wrapped end of the cube and quickly swoosh the butter stick over the skillet.) Holding the skillet in one hand (with a hot pad on!!) pour 1/3 cup of the batter into the skillet while rotating the skillet around in a circle so that the batter dribbles across the entire pan.
Place the pan on the burner and let cook for 1 minute or until lightly golden brown. Use a rubber spatula and flip the pancake over and continue to cook the other side until lightly golden.
Transfer the cooked English pancake to a plate. Continue this process until all of the batter has been used up.

Topping the Crepes

Lay a single crepe on a large plate. Using a pastry brush lightly brush some melted butter overtop of the crepe.
Next, squeeze fresh lemon juice overtop, about 1 1/2 teaspoons worth or more to your liking.
And lastly, sprinkle a nice dosage of granulated sugar over the lemon juice.
Starting on one end, roll the crepe up until it sort of resembles a log.
Top with additional lemon juice and sugar, if desired! Serve warm.

Notes

English pancake batter: Once the batter is made, you can place it in the fridge to sit for about 15-30 minutes. I've always heard that allowing the batter to rest prevents the English pancakes from tearing. Is this true? It's hard to say! I usually don't have a lot of tearing issues, whether I let the batter sit or not.

Making English pancakes: I like to use a fresh cube of butter and fold down the top of the butter wrapper. I then grab the wrapped end of the cube and quickly rub the open portion of the butter stick over the skillet.

English Pancake Toppings

You can fill each pancake with the butter, lemon juice and sugar and roll them up, or you can leave them open and let people fill them with their preferred amount of lemon juice/sugar — or different toppings even.

To pre-fill English pancakes: Lay a single crepe on a large plate. Using a pastry brush, lightly brush some melted butter overtop of the crepe. Next, squeeze fresh lemon juice overtop, about 1 1/2 teaspoons worth. And lastly, sprinkle a nice dosage of granulated sugar over the lemon juice. Starting on one end, roll the crepe up until it sort of resembles a log.

Leave some lemons/lemon juice and a bowl of sugar on the table so people can top with additional lemon juice and sugar if they want.

You can forgo the lemon juice and sugar and dollop some Greek yogurt whipped cream with a drizzle of raspberry sauce. I also like filling one or two with fresh fruit and some vanilla ice cream.

nutrition facts do not include lemon juice and sugar in the calculation.

Nutrition