Name: English Pancakes
Yield: Makes 20 (8-inch) pancakes
Ingredients: 2 cups all-purpose flour; 1 1/2 tablespoons extra-fine granulated sugar; Pinch of salt; 1 egg; 2 egg yolks; 2 1/2 cups milk; 2 tablespoons vegetable oil, divided; 1/2 stick (1/4) cup unsalted butter; Granulated sugar, lemons, and oranges for garnish

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English pancakes are different from American pancakes. They are much thinner and contain no leavening. They are closer to a French Crepe, only slightly thicker. Traditionally they are served on Shrove Tuesday, but are enjoyed year-around. They are best served straight from the pan. In my house the race is to try and make them faster than my children can eat them.

Recipe notes

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