1 review, 5 star(s). 100% would make again

Ready in 40 minutes

Thicker than crepes, but thinner than Scotch pancakes. Traditionally served with sugar and a bit of lemon juice but good really with just about any filling, savoury or sweet.

The original recipe reads - for every pancake, use 2 tablespoons flour, halfway between heaped and rounded and 1 egg. Add a small pinch of salt and enough milk to make a batter.


4 tablespoons Plain flour; halfway between heaped and rounded
2 Egg
1 large pinch Salt
1 teaspoon Vegetable oil
280 mililiter milk

Original recipe makes 2



Whisk all ingredients together. Should have a smooth batter. Let it sit for a minimum of 30 minutes undistrubed.

Heat a small amount of oil in a shallow skillet over a medium high heat. Ladle in 1/2 cup batter and swirl all around the bottom of the skillet.

Let cook until set on top then flip over. Cook another 1 - 2 minutes and slide out onto a plate.

To serve, traditionally:

Drizzle with lemon juice and sugar

Or sprinkle with sugar

Or drizzle with honey.

Or whatever you like.

Fold into quarters or roll up.


A family favourite on pancake day.

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A family favourite on pancake day. [I posted this recipe.]
UKSAHM 8y ago

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