Pancakes are one of my favourite memories of childhood. My mum made them every year for Shrove Tuesday – or as you may know it Pancake Day! She used an old Be-Ro recipe book for the recipe that was handed down from my grandmother. I’ve modernised the recipe by changing it from ounces to grams and I’ve also added some sugar to create these delicious Traditional English Pancakes.
Be-Ro (originally called Bells-Royal) is one of the first popular brands of self-raising flour in the North of England. Plain flour was most commonly used, until the 1920s when Be-Ro used these recipe books to market the product and show how useful self-raising flour was. The recipe books helped the brand to become famous and are still being produced now, with the 41st edition published August 2011. The edition I used is their 19th edition and was published in 1956. The entire book is in black and white, including all the photos. Nothing like the recipe books today! The book is full of some brilliantly old school tips and phrases, such as “The woman who can cook well and bake well has every reason and every right to be proud of her cooking” – something which is definitely still true today! And for men too!
To make the batter I weighed out the flour and sugar in a bowl, then whisked in the eggs. Then I added the milk slowly and whisked until a smooth batter formed.
I heated up a frying pan and before cooking each pancake I put a spritz of oil in the pan. I measured the batter out using a ladle, and cooked it for a few minutes until bubbles formed on the surface.
Then I cooked it for a few more minutes on the other side.
I served the Traditional English Pancakes warm with classic lemon and sugar. I also really love blueberries with pancakes! Really you can serve anything you like with these pancakes, from fresh fruit like strawberries with whipped cream, or warm some Nutella and drizzle it over and top with ice cream! You can also even go savoury and add melted cheese, just omit the sugar from the batter if you’re going for a savoury pancake feast.
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Traditional English Pancakes
For the pancakes
- 285 g Self raising flour
- 2 Eggs large
- 570 ml Milk cow's or plant milk will both work
- 50 g Caster sugar
For the toppings
- Caster sugar
Put a frying pan on the hob to heat up at a low-medium heat
In a mixing bowl stir the flour and sugar together
Add the eggs and whisk in
Then add the milk bit by bit, whisking between each addition until you have a smooth batter
Spritz a little oil or add a knob of butter to the frying pan, then add a ladle full of batter
Cook the pancake for about 4 minutes, then flip it over and cook for a further 3 minutes
Serve immediately with a good squeeze of lemon juice, a generous sprinkling or sugar and fresh fruit like blueberries too if you like!
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