An epicurean adventure to: The United Kingdom
These eggless pancakes are just as good, if not better than traditional pancakes that do contain eggs.
The pancakes are lighter, with a delicate taste, allowing the flavour of the vanilla to shine through. It's particularly good with fresh berries, a dusting of icing sugar and a fruity coulis.
This recipe offers an egg-free twist on thin pancakes, commonly known as 'English pancakes,' which are traditionally made with eggs.
Pancakes are a huge deal here in the United Kingdom where we celebrate Pancake Day each Shrove Tuesday, which falls 47 days prior to Easter.
English pancakes are usually larger and thinner than American-style pancakes and have a delicate texture. They are commonly served with a variety of sweet toppings, such as lemon juice, sugar, syrup, jam or fresh fruit.
The most traditional way to enjoy pancakes in the UK is with lemon and sugar, but there are countless options to top or fill these pancakes, so read on for some more ideas!
Or, hop across to the continent and try these delicious Danish pancakes too!
Jump to:
- Fast facts - United Kingdom
- What's to love about this recipe
- Key ingredients and substitutions
- For vegan pancakes
- What type of pan is best for pancakes?
- Why should you let pancake batter rest?
- How to make this eggless pancakes recipe: Step-by-step
- Top tips for pancake success:
- How to flip pancakes:
- How to keep your cooked pancakes warm:
- Storage and reheating
- Serving suggestions
- FAQ
- More easy bakes
- More pancake recipes
- Recipe
Fast facts - United Kingdom
Location | The United Kingdom (UK) is located in North-western Europe, comprising four countries: England, Scotland, Wales, and Northern Ireland. |
Language | In addition to English and Welsh, the United Kingdom is home to a rich linguistic diversity with twelve other indigenous languages spoken, including Gaelic, Cornish, Manx, Scots and three sign languages. English stands as the most widely spoken language, while Cornish is among the least commonly used. |
Population | Circa 66.8 million people. |
Trivia | The UK is known for its quirky and unusual place names, such as Piddlehinton, Shitterton and Scratchy Bottom. Yes, they are real! |
What's to love about this recipe
- Contains no eggs. You only need a few other basic pantry ingredients.
- These delicious pancakes are light, fluffy and delicate with no 'eggy' taste.
- Great if you need pancakes NOW but ran out of eggs - happens all the time!
- They have a gentle vanilla hue that works well with most sweet toppings and fillings.
- Easier to digest.
- Egg prices have increased significantly, making this recipe slightly more economical.
- This egg-free pancake recipe is ideal for people with an egg allergy.
- Quick and easy to make.
- Great for kids and a nice lunch box treat.
- Celebrate Mother's and Father's Day with the perfect pancakes, a lovely breakfast treat for your amazing parents.
Key ingredients and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Self-raising flour
Do not fear if you don't have self-raising flour to hand. Use all-purpose flour/plain flour and simply add ½ teaspoon (2.5ml) of baking powder to the dry ingredients as listed in the recipe.
FYI - To make pancakes, you need to add a leavening agent to the batter. Unlike crepes, which are intentionally thin and flat, regular pancakes rise a little more and have a lighter texture.
Granulated sugar
We just use plain, white, granulated sugar for this recipe. You can also use castor sugar if you have some on hand.
Top tip: You can make your own castor sugar very easily by just whizzing some normal granulated sugar in a food processor. The consistency needs to be somewhere between granulated sugar and icing sugar.
Milk
You can use whole milk, semi-skimmed or non-dairy milk like soy milk, unsweetened almond milk, coconut milk or oat milk etc.
Vanilla extract
If you want to make these pancakes with a savoury filling, you can leave the teaspoon vanilla extract out. It's delicious with fruity toppings though, so keep it in if you're using sweet toppings or fillings.
Oil
Adding two tablespoons of oil to the pancake batter serves two purposes: It keeps the pancakes moist and prevents them from sticking to the pan or griddle.
We also use a drop of oil to wipe out the non-stick pan with a piece of kitchen paper.
You only need a small amount of oil for the cooking surface. Using too much oil will make the pancakes 'fry' instead of 'bake,' resulting in a tougher and chewier texture.
So, always go easy on the oil when you add it to the pan and wipe out the excess with a paper towel.
Use a neutral flavoured oil like sunflower oil, canola oil or vegetable oil.
For vegan pancakes
Simply replace the milk with plant-based milk and the dairy butter with vegan butter.
What type of pan is best for pancakes?
Non-stick pan
For making pancakes, a good non-stick frying pan is the best choice. The non-stick feature is important as it ensures even cooking and easy flipping without needing a lot of oil. This makes cooking healthier and cleanup easier.
Crêpe pan
A non-stick crêpe pan isn't just for crêpes - it's great for pancakes too! The low lip makes flipping pancakes a breeze.
Cast iron pan
While a cast iron pan isn't our top choice for making pancakes, it can work well if the pan is properly seasoned. Just make sure to add enough oil to the surface and ensure the pan is evenly hot before adding the batter.
Why should you let pancake batter rest?
Allowing pancake batter to rest for about 30 minutes is beneficial for several reasons:
- During this resting period, the flour in the batter has time to fully absorb the liquid ingredients. This absorption process is essential for the development of gluten, which contributes to the structure and texture of fluffy pancakes.
- Additionally, the resting time allows the liquid in the batter to interact with the starches and proteins in the flour, resulting in a smoother and more cohesive batter.
- The pancakes made from rested batter tend to be lighter, fluffier and have a more desirable texture compared to those cooked immediately after mixing.
You can definitely cook the pancakes right away and they will turn out fine. However, giving the batter time to rest produces an even better result.
How to make this eggless pancakes recipe: Step-by-step
- Combine all the ingredients for the eggless pancakes in a large bowl.
- With an electric hand mixer, beat the ingredients together until you achieve a smooth consistency without any lumps. Be cautious not to overbeat, as this might result in tough pancakes.
The consistency of the batter will be that of thick cream.
- Allow the pancake batter to rest for a minimum of 30 minutes.
- Place a non-stick frying pan over medium-high heat and add a drop of oil. As soon as the oil is hot, wipe the pan out with a piece of kitchen paper. Spread it across the entire surface to get a really thin covering of oil.
Save the piece of oiled kitchen paper for when you need to re-oil the pan later.
- Add a ladle full of pancake batter to the hot pan. Working quickly, swirl it around to cover the surface of the pan.
- Cook for approximately 1.5 - 2 minutes or until the pancake's surface appears dull and is no longer glossy from the wet batter. You'll also notice it starting to pull away from the sides.
- Additionally, you can check the underside of the pancake to see if it's beautifully browned before flipping.
If you find the pancakes are browning too fast, turn it down to medium heat.
- Carefully flip the pancake over with a spatula and bake for a further 30 seconds - 1 minute or until light golden in colour.
- Transfer the baked pancake onto a plate and cover it with foil or a clean kitchen towel while you continue baking the rest of the pancakes.
If you find the pancakes are starting to stick, wipe the pan out again with the piece of oiled kitchen paper you saved earlier.
- Enjoy your hot, freshly baked pancakes with your favourite fillings.
Top tips for pancake success:
- For the best pancakes, don't over-mix the batter or you might end up with tough pancakes. Only mix until you see no more lumps.
- Allow the pancake batter to rest for 30 minutes before you start baking the pancakes.
- For ease of use, transfer the pancake mix into a jug. It makes it easier to pour into the pan.
Alternatively, a ladle works well too.
- Use a good quality non-stick pan or a crêpe pan.
- Keep the pan on medium-high heat for consistent heating. Too hot and you might burn your pancake before it's ready to flip over. If you find the pancakes are browning too fast, turn it down to medium heat.
All stoves vary though, so adjust the heat according to your judgement.
How to flip pancakes:
- Not all non-stick pans are created equal. If you find your pancake is sticking, ensure first that it's cooked long enough and ready to flip over.
To know if it's ready to flip over, it needs to be a light golden brown colour underneath with a dull surface on top.
- If you still have sticking issues, slide the spatula underneath the pancake and work your way around the pancake to loosen it up first, then flip.
Keep the spatula close to the pan when you flip it over and do it quickly. Too much gravity and too slow a reaction might allow the pancake to tear mid-air.
Successful pancake flipping is a confidence thing, those pancakes can feel your fear, so do it without a flinch!
How to keep your cooked pancakes warm:
- Keep your completed pancakes warm by sandwiching them between two layers of kitchen foil. Keep the foil sealed so no heat can escape.
Alternatively, rest a plate on top of a pot of simmering water and keep your cooked pancakes on the plate. Loosely cover the top with foil.
Storage and reheating
Any leftover pancakes will keep well in the fridge, covered in an airtight container for up to 3 days. Reheat in the microwave until you've reached the desired temperature.
They also freeze remarkably well for up to 3 months. Defrost by taking them out of the freezer a few hours before consuming. Reheat in the microwave until you've reached the desired temperature.
Serving suggestions
- Enjoy with berries, a sprinkle of icing sugar and a drizzle of coulis.
- Try the English tradition of sprinkling sugar and squeezing lemon juice.
- Serve with ice cream and chocolate sauce.
- Top with Nutella.
- Add Chantilly cream.
- Combine cream cheese, fruit, and honey.
- Embrace the South African tradition with cinnamon sugar: The perfect ratio of cinnamon sugar is two tablespoons of sugar to half a cup of sugar.
- Pair with banana and caramel sauce or dulce de leche.
- Drizzle with golden syrup.
- Serve with maple syrup and pecan nuts.
- Top with mascarpone cream.
- Spread with marshmallow fluff.
- Fill with cooked apple, cinnamon, nuts and cream.
- Make a breakfast pancake with Greek yoghurt as a filling, topped with fruit and a sprinkle of granola.
- Classic combination: Butter and maple syrup.
- Strawberry and whipped cream.
- Lemon curd and blueberries.
- Peanut butter and sliced bananas.
- Raspberry jam and almond flakes.
FAQ
American pancakes are generally a lot thicker and smaller, almost like cake fried in a pan. Because the mix is thick, they are poured into smaller 'heaps' and you can cook a few at a time in one pan.
Thin pancakes are, well, thin, but also contain leavening agents like bicarb and baking powder. They are larger and often served rolled up or folded over. The mix is swirled across the entire surface of the pan, producing one pancake at a time. Normal household frying pans are used.
Crêpes do not use leavening agents and for that reason are the thinnest of the pancake family. Special crêpes pans are used, which are larger, with a very low lip.
More easy bakes
Recipe
How to Make Eggless Pancakes (Thin English Pancakes)
Equipment
- 1 Large mixing bowl
- 1 Electric hand mixer
- 1 Non-stick pan
- 1 Ladle or small jug
- 1 Rubber spatula
Ingredients
- 150 grams self-raising flour - if you don't have self raising flour to hand, add ½ teaspoon baking powder to plain flour.
- 150 millilitre milk - or 388g of milk if you want to save on a measuring jug
- 150 millilitre water
- 2 tablespoons granulated sugar
- 2 tablespoons oil - like vegetable, sunflower or canola
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- a dash of vegetable oil for the frying pan - you can also use sunflower, olive or coconut oil
Instructions
- Combine all the ingredients for the eggless pancakes in a large bowl.150 grams self-raising flour, 150 millilitre milk, 150 millilitre water, 2 tablespoons granulated sugar, 2 tablespoons oil, ½ teaspoon vanilla extract, ¼ teaspoon salt
- With an electric hand mixer, beat the ingredients together until you achieve a smooth consistency without any lumps. Be cautious not to overbeat, as this might result in tough pancakes.
- Allow the pancake batter to rest for a minimum of 30 minutes.
- Place a non-stick frying pan over medium-high heat and add a drop of oil. As soon as the oil is hot, wipe the pan out with a piece of kitchen paper. Spread it across the entire surface to get a really thin covering of oil. Save the piece of oiled kitchen paper for when you need to re-oil the pan later.a dash of vegetable oil for the frying pan
- Add a ladle full of pancake batter to the hot pan. Working quickly, swirl it around to cover the surface of the pan.
- Cook for approximately 1.5 - 2 minutes or until the pancake's surface appears dull and is no longer glossy from the wet batter. You'll also notice it starting to pull away from the sides.
- Additionally, you can check the underside of the pancake to see if it's beautifully browned before flipping.If you find the pancakes are browning too fast, turn it down to medium heat.
- Carefully flip the pancake over with a spatula and bake for a further 30 seconds - 1 minute or until light golden in colour.
- Transfer the baked pancake onto a plate and cover it with foil or a clean kitchen towel while you continue baking the rest of the pancakes.If you find the pancakes are starting to stick, wipe the pan out again with the piece of oiled kitchen paper you saved earlier.
- Enjoy your hot, freshly baked pancakes with your favourite fillings.
Notes
- For the best pancakes, don't over-mix the batter or you might end up with tough pancakes. Only mix until you see no more lumps.
- Allow the pancake batter to rest for 30 minutes before you start baking the pancakes.
- For ease of use, transfer the pancake mix into a jug. It makes it easier to pour into the pan. Alternatively, a ladle works well too.
- Use a good quality non-stick pan or a crêpe pan.
- Keep the pan on medium-high heat for consistent heating. Too hot and you might burn your pancake before it's ready to flip over. If you find the pancakes are browning too fast, turn it down to medium heat. All stoves vary though, so adjust the heat according to your judgement.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
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