Pancake Day, also called Shrove Tuesday, is celebrated in many different ways around the world. In the UK, it’s a day to eat pancakes – both sweet and savory; historically it was necessary to use up the eggs, butter, and milk before Ash Wednesday and the start of Lent where those ingredients were forbidden. Apparently there isn’t a right or wrong version of pancakes to eat on Pancake Day, and there are even recipe contests sponsored by British magazines to find the newest and best pancakes. Most Brits eat pancakes on this day and many participate in pancake races and other festivities. The following Traditional English Pancakes are not only delicious for breakfast and brunch, they also make a wonderful dessert, in which case, a scoop of vanilla ice cream can be added. Since Pancake Day is celebrated on a Tuesday, most of us won’t have time to serve these for breakfast as it will be a work day, but will instead serve them as a delicious weeknight dessert.
Feel free to add to or change the filling for your pancakes; fresh strawberries are divine, as well as blueberries, blackberries, or other fruit. They can be drizzled in caramel and topped with sautéed apples, or spread with hazelnut spread. Fill them with vanilla ice cream and drizzle warm chocolate sauce over the top – the possibilities are endless!
4 Servings – 3 pancakes each
3/4 cup milk
3/4 cup flour
1/2 teaspoon salt
1/4 cup melted butter
Butter, for frying
3 tablespoons butter
1/4 cup sugar
- Place the eggs, milk, flour, salt, and melted butter in a food processor or blender; blend until smooth. Alternately, whisk together until smooth.
- Heat a flat-bottomed crepe or frying pan to medium high.
- Add a small amount of butter and swirl to coat the bottom of the heated pan.
- Pour 2-3 tablespoons of the batter into the pan, lift off the heat, and immediately swirl to spread the batter into a large, thin, round pancake.
- Let cook until the top appears dry; turn the pancake, let cook about 30 more seconds, transfer to a plate; repeat with the remaining batter.
- To serve, spread each pancake with butter, sprinkle with sugar, and squeeze lemon over; fold into quarters or roll up.
Amount Per Serving
Calories 448 Calories from Fat 268
Percent Total Calories From: Fat 60% Protein 9% Carb. 31%
Nutrient Amount per Serving
Total Fat 30 g
Saturated Fat 17 g
Cholesterol 281 mg
Sodium 611 mg
Total Carbohydrate 34 g
Dietary Fiber 0 g
Sugars 13 g
Protein 11 g
Vitamin A 25% Vitamin C 14% Calcium 0% Iron 6%