Thin, tender and lightly golden, these traditional British pancakes are all about getting the batter thin enough and the pan hot enough. The classic Delia Smith British Pancakes Recipe uses a mixture of milk and water, which gives the pancakes delicate edges without making them heavy.
The batter should resemble thin cream. Once that texture is right, the pancakes cook very quickly and are ready for the traditional combination of lemon juice and caster sugar.
Ingredients
- 110g plain flour, sifted
- A pinch of salt
- 2 large eggs
- 200ml milk
- 75ml water
- 50g butter
- Caster sugar, for serving
- Fresh lemon juice, for serving
- Lemon wedges, for serving
How to Make Delia Smith British Pancakes
Step 1
Sift the flour and salt into a large mixing bowl. Make a well in the centre and crack in the eggs.
Whisk the eggs while gradually drawing in the flour from around the edges. Slowly add the milk and water mixture, whisking continuously. Keep going until the batter is completely smooth and has the consistency of thin cream.
Melt the butter. Whisk about 2 tablespoons of the melted butter into the batter and keep the rest for greasing the pan. Delia Smith’s original method uses this technique to add richness while keeping the pancakes light.
Step 2
Heat a shallow frying pan until very hot, then reduce the heat to medium. Lightly grease the base with some of the reserved butter.
For the first pancake, use roughly 35ml of batter. Pour it into the centre of the pan and immediately tilt and rotate the pan so the batter spreads into a thin, even layer.
If you see small holes, add a little extra batter to fill them.
Step 3
Cook the pancake for about 30 seconds, or until the underside has developed a light golden colour and the edges look set. Loosen it with a palette knife and turn it over.
The second side needs only a few seconds. Slide the finished pancake onto a warm plate and continue with the remaining batter, lightly greasing the pan when needed.
For the traditional finish, sprinkle each pancake with caster sugar, squeeze over fresh lemon juice and fold or roll it while warm.
What to Serve With Delia Smith British Pancakes
Lemon and caster sugar are the classic British choice, and they work because the sharp citrus cuts through the buttery pancake.
You can also serve them with:
- Fresh berries and Greek yogurt
- Golden syrup
- Honey
- Jam
- Chocolate spread
- Banana and a little honey
- Stewed apples and cinnamon
- Savoury fillings such as ham and cheese
For the traditional Pancake Day experience, keep it simple: lemon juice, caster sugar and a warm pancake straight from the pan.
Delia Smith British Pancakes Nutrition Information
Approximate nutrition per plain pancake will vary according to the number of pancakes made and how much butter is used for frying. Delia Smith’s published recipe information gives approximately 88 calories per pancake before toppings, with about 7.5g carbohydrate, 5g fat, 0.4g fibre and 0.2g salt.
Adding sugar, lemon juice, syrup or other toppings will increase the final nutritional values.
FAQs
Why are my British pancakes too thick?
The batter is probably too thick or you are not spreading it quickly enough. The finished batter should be similar to thin cream. Pour it into the hot pan and immediately tilt the pan so the mixture reaches the edges.
Why is the first pancake not as good as the others?
The first pancake is useful for judging the heat and the amount of batter. If it browns too quickly, lower the heat slightly. If it takes too long to colour, let the pan heat a little more before continuing.
Can I make the batter ahead of time?
Yes. Cover the batter and refrigerate it, then whisk it briefly before cooking. If it has thickened noticeably, a small splash of milk or water can bring it back to the correct consistency.
Do British pancakes need baking powder?
No. Traditional British pancakes of this type do not use a raising agent. Their thin texture comes from the liquid batter and the way it is spread across the hot pan.
Can I freeze the cooked pancakes?
Yes. Place baking parchment between the pancakes, wrap them well and freeze them. Separate the pancakes while still cold and reheat them gently in a frying pan or microwave.
What makes these different from American pancakes?
British pancakes are thin and flexible, with no baking powder. American pancakes are thicker and rise during cooking. This British style is closer to a thin crêpe, although it has its own traditional texture and method.