Delia Smith​ British Pancakes Recipe

This simple Delia Smith British Pancakes recipe is made with plain flour, eggs, milk, water, and melted butter. The result is a batch of thin, delicate, and light pancakes, perfect for rolling. This classic recipe is perfect for Shrove Tuesday (Pancake Day) or a special weekend breakfast, serving 4 people.

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Delia Smith British Pancakes Ingredients

For the Pancake Batter:

• 4 oz (110 g) plain flour
• A pinch of salt
• 2 large eggs
• 7 fl oz (200 ml) milk
• 3 fl oz (75 ml) water
• 2 tablespoons melted butter

For Cooking and Serving:

• Lard (or vegetable oil), for greasing
• 4 large lemons
• Caster sugar, for sprinkling

How To Make Delia Smith British Pancakes

1. Sift the dry ingredients: Sift the flour and salt into a large mixing bowl. Use a spoon to make a hollow (a “well”) in the center of the flour.
2. Add the eggs: Break the two eggs into the well. Begin whisking the eggs with a fork or small whisk, slowly pulling in a little flour from the sides.
3. Form the batter: As the mixture thickens, start to add the mixed milk and water, a little bit at a time. Keep whisking to prevent lumps.
4. Create a smooth batter: Continue adding the liquid and whisking until all the milk and water is incorporated. The batter should be smooth and have the consistency of thin cream.
5. Add the butter: Just before you’re ready to cook, whisk the 2 tablespoons of melted butter into the batter.
6. Prepare the pan and plates: Place two plates in the oven on a low setting to warm up. You can also place the lemons in the oven to make them easier to squeeze.
7. Heat the pan: Melt a small amount of lard (or oil) in your 7- or 8-inch heavy frying pan. Swirl the fat to coat the bottom and sides, then pour any extra fat onto a small saucer.
8. Cook the first pancake: When the pan is very hot (it should be smoking slightly), pour in 2 tablespoons of batter. Immediately turn the heat down to medium.
9. Swirl and flip: Tip the pan from side to side to spread the batter into a thin, even circle. Let it cook for about 30-45 seconds, or until the underside is golden brown. Use a palette knife or spatula to flip the pancake over.
10. Cook the second side: Cook the other side for another 30 seconds until it is also lightly browned.
11. Keep the pancakes warm: Slide the finished pancake onto one of the warm plates and place the second warm plate on top. Repeat the process with the remaining batter, adding a tiny bit more lard to the pan for each pancake as needed.
12. Serve the pancakes: Serve the warm pancakes immediately. The traditional way is to squeeze fresh lemon juice over them, sprinkle with caster sugar, and roll them up.

Recipe Tips

• Mix Milk and Water: Using both milk and water is key. The milk adds richness and a bit of flavor, while the water keeps the pancakes light and thin, just like a classic British crepe.
• Get the Pan Really Hot: The pan must be smoking hot for the first pancake. This sears the batter instantly, preventing it from sticking and creating the perfect texture. Turn the heat down to medium right after pouring the batter.
• Use a Heavy-Based Pan: A heavy frying pan holds heat evenly. A thin or cheap pan will have hot spots, causing the pancakes to cook unevenly or burn in some places while being raw in others.
• Warm the Lemons: Placing the lemons in the warm oven doesn’t just keep them handy; it softens the fruit, making it much easier to squeeze and get more juice.
• Don’t Overmix: Whisk the batter only until it’s smooth. Overmixing can make the pancakes tough instead of delicate.

What To Serve British Pancakes

The classic way to serve these Delia Smith British Pancakes is the absolute best: simply squeezed with fresh lemon juice and sprinkled with caster sugar. However, they are wonderfully versatile. Try spreading them with chocolate-hazelnut spread, a dollop of fruit jam, or Biscoff. For a more decadent dessert, drizzle them with golden syrup or maple syrup and add a scoop of vanilla ice cream or a spoonful of Greek yogurt.

How To Store British Pancakes Leftovers

• Refrigerate: Once the pancakes are completely cool, stack them with a small piece of parchment or wax paper between each one. Store the stack in an airtight container or a sealed plastic bag in the refrigerator for up to 3 days. Reheat gently in the microwave or a warm pan.
• Freeze: Yes, you can freeze pancakes. Stack the cooled pancakes with parchment paper between each one. Place the entire stack in a heavy-duty freezer bag, press out the air, and freeze for up to 3 months. Let them thaw in the refrigerator before reheating.

Delia Smith British Pancakes Nutrition Facts

• Calories: 85 kcal
• Total Fat: 3.5g
• Saturated Fat: 1.5g
• Cholesterol: 35mg
• Sodium: 30mg
• Total Carbohydrate: 10g
• Dietary Fiber: 0.5g
• Sugars: 1g
• Protein: 3g

Frequently Asked Questions

• Why did my batter have lumps? Lumps usually happen when the liquid is added too quickly. To fix this, start by whisking the eggs into just a small amount of flour. Only when it’s a thick, smooth paste should you slowly add the milk and water mixture, whisking constantly.
• Can I use oil instead of lard? Yes. Delia suggests lard for a traditional flavor and high smoke point, but a neutral-flavored oil like sunflower, vegetable, or canola oil will work perfectly. You only need a tiny amount to grease the pan.
• What is caster sugar? Caster sugar is a type of white sugar that has a very fine grain, somewhere between regular granulated sugar and powdered (confectioners’) sugar. It dissolves very quickly, which is why it’s perfect for sprinkling on hot pancakes. If you don’t have it, you can use regular granulated sugar.
• Are British pancakes the same as French crepes? They are very similar! Both are thin, egg-based pancakes cooked in a frying pan. British pancakes are traditionally slightly thicker than a French crepe but much, much thinner than an American fluffy pancake.

Try More Recipes:

• Delia Smith Bread And Butter Pudding​ Recipe
• Delia Smith Brandy Butter​ Recipe
• Delia Smith Banana Bread​ Recipe