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Classic British Thin Pancakes

A reliable thin British pancake recipe with lemon and sugar, clear timings, realistic yield and practical help for getting an even golden result.

By Gary Burfield-Wallis First published Updated
A thin golden pancake being lifted above a frying pan with lemon and sugar nearby
Thin British pancakes should be flexible, lightly golden and easy to roll or fold.

At a glance

Recipe summary

Prep
10 min
Cook
20 min
Rest
20 min
Total
50 min
Serves
4 (about 8–10 pancakes)
Skill
Easy

This is the flexible British pancake made for rolling, folding and the classic combination of lemon and sugar. It uses no raising agent, so the texture comes from a thin batter, a hot pan and quick cooking.

Smooth pancake batter resting in a bowl with a whisk
A short rest hydrates the flour and can make thin batter easier to swirl evenly.

Read why pancakes became linked with Shrove Tuesday, or compare this version with Fluffy American-Style Pancakes.

What you need

Ingredients

Metric US Ingredient
150g 5.3 oz plain flour
Pinch Pinch fine salt
2 2 large eggs
300ml 1 1/4 cups milk
15g 1/2 oz unsalted butter melted, plus a little more for the pan
To serve To serve lemon wedges and caster sugar

How to make it

Method

  1. Put the 150g plain flour and pinch of salt in a mixing bowl. Make a well in the centre, add the 2 large eggs and begin whisking from the middle.
  2. Add the 300ml milk gradually while whisking, drawing in more flour each time, until the batter is smooth.
  3. Whisk in the 15g melted butter, then leave the batter to rest for 20 minutes.
  4. Heat a 22cm non-stick frying pan over medium heat. Wipe it with a very thin film of butter.
  5. Pour in about 60ml batter and immediately tilt and swirl the pan so the batter coats the base in a thin layer.
  6. Cook for about 60–90 seconds, until the top has set and the underside is lightly golden. Turn and cook the second side for about 20–30 seconds.
  7. Transfer to a warm plate and repeat with the remaining batter, lightly greasing the pan only when needed.
  8. Serve warm with lemon juice and caster sugar.

Useful notes

Equipment

  • Mixing bowl
  • Whisk
  • Measuring jug or 60ml ladle
  • 22cm non-stick frying pan
  • Flexible spatula

Substitutions

  • For a dairy-free version, use an unsweetened neutral plant milk and neutral oil instead of butter; flavour and browning will vary.
  • For savoury pancakes, leave off the lemon and sugar and use a suitable savoury filling.

Allergen notes

  • Contains wheat, egg and milk.
  • Check plant-milk labels carefully when adapting for allergies.

Storage

Cool completely, stack with baking paper between the pancakes and refrigerate in a covered container for up to 2 days. Reheat briefly in a dry frying pan or microwave until hot.

Tips

  • The first pancake is often the heat-setting pancake. Adjust the temperature before changing the batter.
  • Use only enough batter to cover the pan; too much turns a thin pancake into a heavy one.
  • If the batter thickens while standing, whisk in one tablespoon of milk before cooking the next pancake.