English Pancakes

  • 3/4 cup plus 1 1/2 tablespoons plain flour
  • Pinch of salt
  • 2 eggs
  • 3/4 cup plus 1 1/2 tablespoons milk
  • 1/3 cup water
  • 3 1/2 tablespoons butter, melted, plus extra to grease the pan


  • Caster (superfine) sugar
  • Lemon juice
  • Lemon wedges


English Pancakes

  1. Sift the flour and salt into a large bowl and stir to combine. Make a well in the center of the flour and add the eggs then stir to combine.
  2. Pour the milk and water into the batter, working gradually to avoid a lumpy batter. Stir in the melted butter, then set aside to rest for at least 30 minutes.
  3. When ready to cook, melt some butter in a flat-bottomed pan over medium-high heat. Ladle in just enough batter to cover the bottom.
  4. Let it sit for 1 to 2 minutes, until you can see the top of the pancake starting to set.
  5. Flip and continue to cook on the other side for another 1 to 2 minutes.
  6. Repeat with remaining batter. Serve the pancakes drenched in lemon juice and sprinkled with sugar.