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