3 hours ago, Neely said:
Sorry …. I don’t use a formal recipe but have made these for many many years and here’s what I usually do or thereabouts.
Place 1 and half cups of plain flour in a bowl,
pinch of salt,
2 eggs
and enough milk
to make a mixture about the consistency of double cream. This means I start with less milk and add as I go mixing by hand with a fork.
I use a small cast iron pan which I heat to very hot, add a teaspoon of melted butter and oil and then pour in a soup ladle of the pancake/crepe mixture and swirl it around till the bottom of the pan is covered. Leave for a couple of minutes till small bubbles form on the top, flip it over with a spatula and cook for a further minute. Remove and do it again.
I think the difference between these and puffy pancakes is that the mixture is more liquid and NO baking powder so they don’t rise and no sugar.
I would call these English pancakes. French pancakes or crepes have an even thinner liquid mixture to get an even finer pancake.
Hope this has been helpful.
Thank youu.. I have made either very thick fluffy sweet pancakes or very thin pancakes like crepes. Yours looks just right. Not too thin. Not too thick. Looking forward to trying this :))
Also thanks for introducing me to English pancakes XD
