British Pancake Recipe (Sugar&Lemon Pancakes)

You’ll discover that when looking for a sugar and lemon pancake recipe that this tasty version is a traditional British dish. They are lacy and thin like a crepe rather than the typical pancakes we are accustomed to having for breakfast.

In fact, the British sugar and lemon pancakes date back a long time and have been involved in many traditions for years. They are often made on Shrove Tuesday (somtimes called Pancake Day in Britain), the day before Lent begins. Years ago the Christians confessed theirs sins and were then absolved of those sins or “shriven” on the day before Ash Wednesday. This day was their last chance to “live it up” and eat eggs and fats before the long Lenten period. Pancakes like this became the tradition. Besides eating the pancakes, tossing the pancakes up to flip them became part of the tradition. You can sometimes see this at Mardi Gras in New Orleans or Carnival in Rio.

For your own Shrove Tuesday celebration or just for a treat that is both tart and sweet, here is a typical sugar and lemon pancake recipe. The only tricky part to making these pancakes is getting them nice and thin like they are meant to be.

British Sugar And Lemon Recipe Ingredients

1 cup of flour
A pinch of salt
2 eggs
1-¼ cups of milk
2 ounces of butter
Granulated sugar and lemon wedges


1. Sift the flour into a bowl and add the salt. Use the back of a spoon to make a “well”.

2. Add the eggs into the well along with half of the milk. Using a whisk, gradually stir the flour into the eggs and milk. Beat the mixture well until all the lumps are gone and the batter is nice and smooth.

3. Add the rest of the milk and whisk again.

4. Heat an 8-inch frying pan on high. When it is hot, turn the heat down to medium.

5. Melt the butter in the frying pan and then pour it into a small bowl. Measure 2 tablespoons of butter and add it to the batter, stirring well.

6. Put 3 tablespoons of batter into the frying pan, tilting and moving the pan as you add the batter so that it coats the bottom of the pan.

7. Cook the pancake for 30 to 60 seconds or until it gets slightly brown. Then flip the pancake and cook the second side till it is light brown. Put the pancake on a plate and repeat this process (starting with a little melted butter) until all of the pancakes are cooked.

If the pancakes get too cool, you can reheat them in the microwave or keep them in a warm oven wrapped in foil until you are ready to eat.

To serve the pancakes, squeeze lemon over them and sprinkle them with sugar. Then either roll them up or fold them in half twice to form triangles. Once they are rolled or folded, add a little more lemon and sugar.

If it is your first time making these crepe-like sugar and lemon pancakes, you might want to do a practice pancake or two to get a feel for how much batter to use and how much to spread the batter in the pan. The amount of batter you use depends totally on the size of the pan you use.

Comments (2) 20.02.2010. 10:09

Chinese Pancake Recipe

Chinese pancakes have been used in Chinese cuisine for years. The standard Chinese pancake is often served with Peking duck and moo shu pork as a wrapper, a delicious and easy way to eat these great traditional dishes. Chinese pancakes aren’t the typical pancakes that we eat for breakfast and drizzle with maple syrup. Rather than a runny batter, these pancakes come from a dough that requires rolling rather than pouring.

This recipe is quite easy. Just a few ingredients are required and maybe a little patience with the rolling pin to get the pancakes as thin as they should be. There are a few variations on how to prepare the actual pancake and those will be addressed after the recipe.

Chinese Pancake Recipe Ingredients

½ cup of boiling water
1-1/2 cups of flour
Extra flour for rolling the pancakes
A pinch of salt
2 tablespoons of cold water
2 tablespoons of sesame oil


1. Mix together the flour, salt, and boiling water.

2. Add the cold water.

3. Stir until it is mixed together well.

4. On a surface sprinkled with flour, knead the dough until it is completely smooth. This should take about 10 minutes.

5. Cover the dough with plastic and let it rest for ½-hour. Resting the dough allows it to stiffen up so that it does not tear when rolling it.

6. Separate the dough in half and then cut each of the halves into 5 pieces.

7. Roll each of these pieces into a small ball.

8. On the floured surface, use a rolling pin to roll each ball into pancakes that are 3 inches wide. You might need to rub a little flour on the rolling pin so that the pancakes don’t stick to it.

9. Using a pastry brush, brush five of the pancakes with the sesame oil and then top those with a second pancake.

10. Roll these layered pancakes until they are 8 inches in diameter. Rolling the pancakes together like this allows them to stay moist.

11. Heat a heavy skillet. Do not use any oil or butter. The skillet must be dry.

12. Cook the pancakes on each side until they are full of air pockets and appear dry. Don’t allow them to brown.

13. Remove the pancakes and peel them apart.

14. Place them on a plate and cover them with plastic while you cook the remaining pancakes.

These pancakes can easily be reheated in the microwave right before serving time. Be sure to cover them with plastic.

Chinese Pancake Variations

Rather than making the dough into balls and then rolling each ball with the rolling pin into the 3-inch pancake, you can take half the dough and roll it out until it is about ¼ inch thick. Then use a cookie cutter to cut the 3-inch circles of dough. Repeat with the second half of the dough.

Some people place the rolled out pancakes on a baking sheet and bake at 325 to 350 degrees for about 2 minutes, then flip them and bake another 2 minutes on the second side.

You can also add some finely diced green onions to your dough and will have a green onions Chinese pancake recipe. The pancakes are good enough to be eaten alone like this.

Comments (0) 20.02.2010. 10:03

Crepe recipe (French pancakes recipe)

Crepes are French pancakes that came to America with English settlers. Over the years, thin crepes lost out to the thicker pancakes we know today. In the 1930’s, the French reintroduced the United States to crepes, mainly through the famous dessert, crepes Suzette. Crepe recipes are popular in Europe and America and are simple, classic and versatile.

French crepes are not hard to make. Mix up the thin batter about 30 minutes ahead of cooking so that the flour can absorb all of the liquid. Use a 7½ inch crepe pan or skillet. New pans need to be seasoned with oil and wiped. After that, don’t wash your crepe pan after using it. Just wipe it clean with a paper towel.

This basic crepe recipe can be used many ways. For main dishes, omit sugar and increase salt to ½ teaspoon. The crepe recipe makes 12 pan-size crepes.

For this crepe recipe you will need:
½ cup all purpose flour
½ cup milk
¼ cup lukewarm water
2 large eggs
2 tablespoons of melted, unsalted butter
1½ tablespoons of sugar
pinch of salt

Using a blender or food processor and combine all the ingredients. Alternately, mix the wet ingredients with a whisk, then slowly add the dry ingredients, mixing well. Pour batter into a container and let sit for at least 10 minutes. Stir the batter before cooking.

Oil the skillet for each crepe, using the end of a stick of butter rubbed over the surface. Use a cup or ladle to pour 2 to 3 tablespoons of batter into the pan. Lift, tilt and rotate the skillet so that the batter coats the pan evenly. Cook on one side until the edges set and the surface bubbles, about 2 minutes. Use a spatula to loosen the edges and turn the crepe. Finish cooking so that the second side is lightly browned. When the crepe is done put it aside and make another one until all crepes are cooked. You should oil the pan after each one or two pancakes you make.

Crepes can be used right away or wrapped in plastic wrap and refrigerated or frozen for up to a month.

Crepes can be served for breakfast, as a main dish or as dessert. Filling and sauce combinations are endless.

Crepes for breakfast

Here are a few ideas for breakfast crepe recipes:
- fill crepes with scrambled eggs, bacon bits and cheese. Top with salsa.
- serve breakfast crepes filled with cream cheese and jam, topped with fresh fruit and cream.
- fill crepes with chopped apple cooked with cinnamon, brown sugar and butter. This waz crepes can double as a breakfast or dessert crepe recipe with cream or ice cream.

Crepes as an entrée

- Crepes can be filled with seafood or chicken, bound with a cream or cheese sauce.
- Spinach and white sauce results in Crepes Florentine.

Crepes as desserts

Crepes shine when served as desserts.
- Fill crepes with ice cream and top with chocolate sauce, whipped cream and nuts.
- Make a filling from cream cheese and jam, topped with fresh fruit or powdered sugar.

These were just a few ideas what to do with crepes - French pancakes. Crepes are a versatile way to add to your recipe repertoire and impress your guests. Enjoy!

Comments (2) 13.02.2010. 13:37

Dutch Pancake Recipe

Dutch pancakes, or pannekoeken (singular pannekoek), are thinner than American pancakes and also larger. While they sometimes are served with traditional American pancake toppings such as fruit, sugar or syrup, they also can come with more savory toppings like meat, cheese, and herbs. Beer is also sometimes added to Dutch pancake recipes to improve flavor and help the batter rise!

While native to the Netherlands, many restaurants in the US serve Dutch pancakes. They are simple to make and use basic baking supplies. This Dutch pancake recipe makes a basic, plain pannekoek that is oven-baked. Following the instructions is a list of some of the popular toppings so you can customize your pancake to suit your taste buds.

Dutch pancake recipe ingredients

- 3 eggs
- 1/2 cup Milk
- 1/2 cup flour
- Dash of salt
- 7 teaspoons butter
- 1/8 teaspoon pure vanilla extract

You will need a oven safe frying pan, skillet, or 10 inch cake pan, a mixing bowl, and an oven for this recipe. Preheat the oven to 400 degrees. Baking time is 25 minutes.


1. The first step is to place your frying pan, skillet, or cake pan into the oven while it’s preheating.

2. Next, beat all three eggs until they become frothy and thick.

3. Fold in milk, salt, vanilla and flour. (Note: “Fold” means to combine a lighter mixture with a heavier one by placing the lighter one on top – in this case its the beaten eggs – on top of the heavier one and mixing them gently together. Continue to stir gently until the two mixtures have just barely been combined.)

4. At this point, if the oven is heated, grease the pan by dropping the butter into your preheated pan and spreading it around with a fork.

5. Your batter should be thin and creamy. Pour it into your preheated and greased pan and shut the oven.

6. Baking should take around 25 minutes. It’s done when it has puffed up and starts to brown.

7. Once it’s done, take it out of the oven and let it cool slightly. Dutch pancakes are usually served in wedges, so cut your pancake, still in the pan, like a pizza. Serve with toppings either on the side or on top.

Dutch pancake recipe toppings
Here are some popular topping suggestions, but remember that Dutch pancakes are a great base for lots of different flavors. Be creative! Invent your own variations off of this Dutch pancake recipe. Some toppings, especially herbs and small meats, can also be mixed into the batter during step 3.

- meats: bacon, ham, sausage, salmon
- dairy: goat, ricotta, desert cheeses, yogurt, ice cream, whipped cream, cream cheese, cottage cheese
- herbs and spices: thyme, cinnamon, ginger, parsley
- sweets: honey, powdered sugar, maple syrup, jam, chocolate sauce, caramel
- fruits, vegetables, nuts: apples, raisins, applesauce, lemon juice, bananas, nuts, strawberries, cherries, peanut butter.

There are just a few ideas of what can be added into the dutch pancake recipe. Smakelijk eten! (this is how Dutch say bon appétit :) ) .

Comments (1) 13.02.2010. 02:06

American pancake recipe

This is an American style pancake recipe which surprisingly comes from United States. What other pancakes are there you might ask? There are numerous variations of pancakes throughout the world, most of the variations have to do something with the topping of the pancakes. So we can say that there are basically two the most popular types of pancakes - thick pancakes that people know in America and are also called flapjacks or griddle pancakes and thin pancakes that are mostly called crepes and are popular in France and some other parts of Europe. Both are delicious, trust me:) (you can find out more about pancakes and crepes here)! So this will be the thick pancake recipe like they make them in North America.

For this American pancake recipe we will need:
4 3/4 oz (135g) plain flour
1 tsp baking powder
1/3 tsp salt
2 tbsp caster sugar
41fl (130ml) oz milk
1 large egg, lightly beaten
2 tbsp melted butter or olive oil
some extra butter for cooking

To serve your pancakes you can use many many many many many many (got it:)?) different toppings. If you really want to make them American style then you will use:
maple syrup

Now let's get to work!

1. Take a large bowl and sift in the flour, baking powder, salt and caster sugar.

2, Use another, smaller bowl and whisk together the milk and egg and when you are done mix in the melted butter.

3. Now pour the liquid mixture into the flour mixture and beat until you have a smooth batter. You can beat the batter using a fork, a hand mixer, an electric mixer (being the easiest of course)... whatever. Mix until you get rid of all the lumps, then let the batter stand for a few minutes.

4. Now - if this would be a griddle pancake recipe you would need a griddle to bake them. But you can get the same result with an ordinary non-stick frying pan so if you don't own a griddle don't sweat it :). Any pan will do, but for the best results use a frying pan that is new - you want your non-stick surface to be intact otherwise the pancakes can tear. And secondly - you want a pan that has a thick bottom that will conserve heat and distribute it evenly. This concludes our pan selection. Now put the pan on medium heat and and a piece of butter to grease it.

5. When the butter is melted and the pan is hot pour the batter onto the pan. How much? To make a round pancake about 4 inches in diameter. If the pan is big enough (or if you have a griddle lol) you can make more pancakes at the same time. The baking powder will make the pancake rise, so it will seem very thick, but this is the way you want it. American pancakes can be 1/2 inch thick.

6. When bubbles appear on the top of the pancake (this usually happens in one minute) flip it over and bake it one the other side until it gets light brown. And then it's done!

7. Bake the rest of the pancakes the same way.

8. Then put them on a plate and cover them with some maple maple syrup. You can also add some extra butter if you like. And smile - you are eating your own American pancake recipe flapjacks.

Comments (7) 13.01.2010. 01:54

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