British style pancakes

I can remember the occasional pancake dinner where pancakes were served with granulated (caster in Britain) sugar and sliced lemons. Maybe it sounds odd to the American palette but it is a very light and refreshing way to serve them and I think if you try it this way you’ll enjoy them too!

Yes, this is the way that my British grandmother served (and how MY mom prepared) pancakes.

Pancake recipe from vintage cookbook


  • 3 eggs, beaten
  • 3 ounces flour
  • ¾ pint milk   (I used 4 ounces)
  • fat to fry  (I used vegetable oil spray)
  • sugar to sprinkle
  • lemon slices to garnish

However, as the recipe advises, add the milk gradually.  I found that I did not need the full ¾ pint and will post this recipe elsewhere as using 4 ounces.

  1. Mix the ingredients together.
  2. Heat the pan over the fire…  ok…  try medium on your stove.
  3. Spray with oil or add a dab of fat.
  4. Add ¼ cup of batter (or enough to make a 5” pancake).
  5. Turn the pancake over in about  4 minutes.
  6. Cook another 1-2 minutes.
  7. Remove and sprinkle with sugar.
  8. Set aside and roll when cooled enough to touch.

Pancake graphic from cookbook

Here is Mrs. Beeton’s high tech illustration of the final result.  And… there is also a variation calling for adding a glass of sherry.

No wonder all those caricatures of old time cooks show them looking so happy.

Yield: 12  pancakes