Traditional British Shrove Tuesday Pancakes Recipe
Traditional British Shrove Tuesday Pancakes are thin, delicate pancakes made with simple ingredients like flour, milk, egg, and a touch of liqueur. They are cooked quickly in a buttered pan until golden, then served warm with fresh lemon juice and sugar for a classic, tangy-sweet flavor that’s perfect for celebrating Pancake Day.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6-8 pancakes
- Category: Breakfast
- Method: Frying
- Cuisine: British
Ingredients
Dry Ingredients
- ¾ cup all purpose flour (plus 2 tbsp if using cups)
- ⅛ tsp salt
- 2 Tbsp sugar (to serve)
Wet Ingredients
- 1 egg, beaten
- 8 oz milk
- 1 Tbsp Grand Marnier liqueur or your favorite liqueur, or water
For Cooking and Serving
- 2 Tbsp butter or more as needed (for the pan)
- ½ lemon fresh, organic (to serve)
Instructions
- Prepare the batter: Sift the flour and salt into a large bowl. Make a well in the center and add the beaten egg. Stir in half of the milk gradually, mixing into the flour to form a batter. Beat the mixture well, then add the remaining milk and the liqueur or water, blending until smooth.
- Rest the batter: Pour the batter into a jug or bowl and let it stand for about 15 minutes if time allows. Resting improves the texture and flavor of the pancakes.
- Heat the pan: Heat a nonstick pan over medium-high heat. Add a small amount of butter to the center and let it melt and coat the pan.
- Cook the pancakes: Stir the batter, then pour a small amount into the pan, swirling it around to spread the batter thinly and evenly. Cook for about one minute until the edges lift, then flip and cook the other side for about 30 seconds until lightly golden.
- Serve immediately: Place the cooked pancake on a plate. Drizzle with fresh lemon juice and sprinkle with sugar. Roll or fold the pancake and eat right away for the best taste and texture.
- Keep warm and continue cooking: To keep pancakes warm, place them on a plate set over simmering water. Continue adding a small amount of butter to the pan, and repeat the cooking process with the remaining batter until all pancakes are cooked.
Notes
- Allowing the batter to rest for about 15 minutes makes the pancakes lighter and more tender.
- Use a nonstick pan for easy flipping and minimal sticking.
- Fresh lemon juice and sugar are traditional toppings that add a bright, sweet contrast to the pancakes.
- Grand Marnier or other orange-flavored liqueurs add a subtle citrus flavor but can be substituted with water if preferred.
