Delia Smith Pancake Recipe is made with plain flour, eggs, semi-skimmed milk, water, and butter. This delicious Delia Smith Pancake recipe creates a tasty breakfast that takes about 30 minutes to prepare and can serve up to 4 people.
Delia Smith Pancake Ingredients
- 110g plain flour (or 1 cup + 2 tbsp)
- Pinch of salt
- 2 large eggs
- 200ml semi-skimmed milk (or ⅔ cup) mixed with 75ml water (or ¼ cup)
- 50g butter (or 3½ tbsp)
To Serve:
- Caster sugar
- Lemon juice
- Lemon wedges
How To Make Delia Smith Pancake
- Sift Flour: Sift the flour and salt into a large bowl.
- Prepare Batter: Make a well in the flour, crack the eggs into it, and whisk using an electric or balloon whisk. Gradually add the milk-water mixture, whisking until smooth.
- Add Butter: Melt the butter. Add 2 tablespoons (30g) to the batter and whisk in. Reserve the rest for greasing the pan.
- Heat Pan: Heat the pan, then turn to medium. Test with 1¾ tablespoons (35ml) of batter.
- Cook Pancakes: Pour batter into the hot pan, tilting to spread evenly. Cook until golden, flip, and cook the other side briefly.
- Keep Warm: Stack cooked pancakes with a piece of parchment between them or keep warm over simmering water.
- Serve: Sprinkle with caster sugar and lemon juice. Fold into triangles or roll up. Garnish with additional sugar, lemon juice, and wedges.
Recipe Tips
- Sift the Flour Well: Sift the flour and salt together to avoid lumps and make a smooth batter.
- Use Room Temperature Ingredients: Make sure the eggs and milk are at room temperature for the best results.
- Preheat the Pan: Heat the pan until it’s hot, then turn the heat to medium. This helps cook the pancakes evenly.
- Don’t Overmix the Batter: Whisk the batter just until smooth. Overmixing can make the pancakes tough.
- Check Pancake Doneness: Cook each pancake until the edges look dry and bubbles form on top before flipping. This ensures they are cooked through and golden brown.
What To Serve With Pancake?
These tasty pancakes pair well with bacon, fresh fruit, maple syrup, or yogurt. They can also be served alongside scrambled eggs, sausage links, or a fruit compote for a delicious breakfast.
How To Store Leftovers Pancake?
- Refrigerate: Let the leftover pancakes cool to room temperature. Put them in an airtight container or wrap them in plastic wrap. They will stay good in the fridge for up to 3 days.
- Freeze: Cool the pancakes and stack them with parchment paper between each one. Put them in a freezer bag or airtight container. Freeze for up to 2 months. To thaw, defrost them in the fridge overnight.
How To Reheat Leftovers Pancake?
- In The Oven: Preheat the oven to 180°C (350°F). Place the pancakes on a baking sheet in a single layer. Heat for about 5-10 minutes until warm.
- In The Microwave: Place the pancakes on a microwave-safe plate. Cover with a damp paper towel and microwave on high for 20-30 seconds until heated through.
- On the Stove: Heat a non-stick skillet over medium heat. Place the pancakes in the skillet and cook for about 1 minute on each side, until warmed through.
Delia Smith Pancake Nutrition Facts
Serving Size: 4pancakes
- Calories: 140
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 70mg
- Sodium: 150mg
- Potassium: 150mg
- Total Carbohydrate: 16g
- Dietary Fiber: 1g
- Sugars: 4g
- Protein: 4g
Try More Delia Smith Recipes:
- Delia Parmesan Biscuits
- Delia Smith Banoffee Pie
- Delia Spinach And Ricotta Lasagne
- Delia Smith Marzipan Recipe
Delia Smith Pancake Recipe
Description
Delia Smith Pancake Recipe is made with plain flour, eggs, semi-skimmed milk, water, and butter. This delicious Delia Smith Pancake recipe creates a tasty breakfast that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
To Serve:
Instructions
- Sift Flour: Sift the flour and salt into a large bowl.
- Prepare Batter: Make a well in the flour, crack the eggs into it, and whisk using an electric or balloon whisk. Gradually add the milk-water mixture, whisking until smooth.
- Add Butter: Melt the butter. Add 2 tablespoons (30g) to the batter and whisk in. Reserve the rest for greasing the pan.
- Heat Pan: Heat the pan, then turn to medium. Test with 1¾ tablespoons (35ml) of batter.
- Cook Pancakes: Pour batter into the hot pan, tilting to spread evenly. Cook until golden, flip, and cook the other side briefly.
- Keep Warm: Stack cooked pancakes with a piece of parchment between them or keep warm over simmering water.
- Serve: Sprinkle with caster sugar and lemon juice. Fold into triangles or roll up. Garnish with additional sugar, lemon juice, and wedges.
Notes
- Sift the Flour Well: Sift the flour and salt together to avoid lumps and make a smooth batter.
- Use Room Temperature Ingredients: Make sure the eggs and milk are at room temperature for the best results.
- Preheat the Pan: Heat the pan until it’s hot, then turn the heat to medium. This helps cook the pancakes evenly.
- Don’t Overmix the Batter: Whisk the batter just until smooth. Overmixing can make the pancakes tough.
- Check Pancake Doneness: Cook each pancake until the edges look dry and bubbles form on top before flipping. This ensures they are cooked through and golden brown.
Delia Smith Pancake Recipe