Breakfast Brunch

Happy Pancake Day! British & American Pancake Recipes

Happy Pancake Day - American Fluffy Pancakes
Written by Chinny's Kitchen

I have terribly neglected this blog over the last few months and for that I am sorry. The only way I know to apologise is with food. Everybody loves pancakes, so I’ll start there. As a token of my apology, I’ve come with not one but two pancake recipes: British pancakes and American pancakes. Happy Pancake Day!

British Lemon Sugar Pancake Recipe

As a Londoner, I am partial to a stack of thin lemon sugar pancakes. These pancakes look a little like crêpes as they’re quite thin and they’re not fluffy. (I’m sure there’s a good pun in there but it’s just not coming to me.) My favourite way to have them (and obvs the best way to have them) is with poison in the form of processed sugar (sprinkled on like salt bae) and a lemon wedge. Yum!

Pancake Day - Lemon Sugar Pancakes

Pancake Day - Lemon Sugar Pancakes

British Lemon Sugar Pancakes
 
Prep time
Cook time
Total time
 
Light and buttery lemon sugar pancakes. Perfect for breakfast or brunch.
Author:
Recipe type: Breakfast
Cuisine: British
Serves: 5 pancakes
Ingredients
  • ½ cup Plain Flour
  • ½ cup Milk
  • 1 tbs Butter (melted)
  • 1 Egg (medium)
  • A pinch of Salt
  • Topping
  • 1 tbs Caster Sugar
  • ½ Lemon (cut into wedges)
Instructions
  1. Start by mixing the flour with the salt.
  2. Add the egg to the flour/salt mixture and whisk - NB it will get a little lumpy.
  3. Pour in the melted butter and continue whisking, then slowly add the milk. You can use a hand whisk or an electric whisk - as long as the batter is smooth, it doesn't really matter how you get there!
  4. Once smooth, allow the batter to settle for about ten minutes.
  5. Heat a non-stick pan to a medium heat and spray with cooking oil/pour cooking oil/rub butter into the pan to lubricate it.
  6. Using a small ladle or ice-cream scoop, pour on the batter into the pan and work around the pan. The pancake should be thin so don't put too much on. Allow the pancake to brown - this will take one to two minutes.
  7. As soon as the batter appears dry and starts becoming a light brown shade, give the pan a little shake to see if it moves without sticking. If so, flip in the pan (if you're fancy like that) or use a spatula and flip.
  8. Once flipped allow the pancake to cook for about 30 seconds and you're good to go.
  9. If you want the pancakes to stay warm and moist, place the pancake on a piece of kitchen towel while you finish off the rest.
  10. Make sure to stick to the same amount of batter used each time so the pancakes all come out at around about the same size and lubricate/oil the pan in between each pancake!
  11. Lastly, when all of the pancakes are ready, in your best #saltbae impersonation, sprinkle some sugar and a little lemon juice over the pancakes and enjoy!

American Pancakes

American style pancakes are incredible too – especially when it’s paired fruit and bacon. It’s an odd pairing but, believe me, it’s magical. I like to think of American pancakes as the dessert of breakfast because they’re so rich and decadent. You can pair them with fruit, bacon and syrup as I do or with whipped cream, ice cream, icing sugar, butter, chocolate, marshmallows, caramel sauce – (in my best Shirley Caesar voice) you naaame it!

Pancake Day - American Fluffy Pancakes - Chinny's Kitchen

Pancake Day - American Fluffy Pancakes - Chinny's Kitchen

American Fluffy Pancakes
 
Fluffy and buttery pancakes, perfect for brunch.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 5 pancakes
Ingredients
  • ½ cup Plain Flour
  • 1 tsp Baking Powder
  • ½ tsp Salt
  • 2 tbsp Caster Sugar
  • ½ cup Milk
  • 1 Egg (large, lightly beaten)
  • 2 tbsp Butter (melted)
Instructions
  1. Sift your flour, baking powder, salt and caster sugar into a large bowl.
  2. In a separate bowl, whisk your milk, egg and melted butter together.
  3. Add the milk/egg/butter mixture into the flour mixture - be sure to whisk while adding. Continue to whisk until the batter is nice and silky smooth.
  4. Let the batter stand for a few minutes.
  5. Heat a non-stick frying pan over a medium heat and add a knob of butter.
  6. When it's melted, add a ladle or ice-cream scoop of batter. The pancake will look thick but that's good.
  7. When the top of the pancake starts bubbling and the batter looks a little dry, give the pan a little shake - if the pancake moves with ease (and isn't sticking), flip it if you're fancy or use a spatula and turn it over if you're not.
  8. Allow to cook until both sides are golden brown and the pancake has risen to about 0.5cm to 1cm thick.
  9. If you want the pancakes to stay warm and moist, place the pancake on a piece of kitchen towel while you finish off the rest.
  10. Make sure to stick to the same amount of batter used each time so the pancakes all come out at around about the same size and wipe and re-butter the pan in between each pancake!
  11. Lastly, when all of the pancakes are ready, enjoy with your favourite topping!
I hope this is sufficient to by your love. It won’t be so long until we connect again. If you get a chance to try this recipe, I’d love to hear/see how it turned out! You can find me on InstagramPinterestFacebook and Twitter, share your creation using the hashtag #chinnyskitchen.

Thanks for reading! Happy Pancake Day! x

About the author

Chinny's Kitchen

I'm Chinny - Londoner and foodie. I've had a love affair with food for as long as I remember and, for me, the kitchen is the ultimate playground. Inspired by a love of good food and my busy lifestyle, I created Chinny's Kitchen to share a variety of quick, easy, healthy, indulgent and always delicious recipes, food/health tips and general ways to have more fun with food. I develop new recipes, reinvent classics and eat tirelessly in adventurous corners around town.