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English Shrove Tuesday Pancakes

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


English Shrove Tuesday Pancakes Recipe

Traditional English pancakes are quite different from our own, more closely resembling the French crêpe. Like popovers, these are best if the batter is allowed to ripen for 1 to 2 hours. These can be served a couple of different ways, in a flat stack called a "quire of paper" with accoutrements between the layers, or folded in quarters with the goodies inside.

At a glance

about 15 pancakes
Nutrition information


Choose your measure:


Toppings, optional

  • lemon juice, to taste
  • Baker's Special Sugar, to taste
  • strawberry or other jam, to taste
  • double cream or whipped cream, to taste


  1. Weigh out your flours; you’ll find their weights by toggling to “ounces” at the top of the ingredient section above. Or measure them by gently spooning them into a cup, then sweeping off any excess. In a medium mixing bowl combine the two flours until evenly incorporated.
  2. In a separate bowl combine the milk, water, eggs, sugar, salt, and lemon oil, whisking until bubbly.
  3. Pour the wet ingredients over the dry ingredients, whisking until well blended.
  4. Cover the bowl and allow the batter to rest for 1 to 2 hours at room temperature (or overnight in the fridge).
  5. Just before cooking the pancakes, whisk in the melted butter. If your batter has separated during the rest, this is a good time to reincorporate all the ingredients.
  6. Heat a 6” to 8” crêpe pan until it's quite hot, then lightly grease it with butter.
  7. Pour in about 3 tablespoons of batter and tip the pan until the batter covers the bottom.
  8. Cook the pancake for 1 to 2 minutes, until the center is dry and the edges are just beginning to curl and brown. Flip the pancake and cook for another minute, until it’s just turning golden on the second side.
  9. Transfer the cooked pancake to a plate, cover with a clean towel, and put the plate in a warm, (200°F), oven while you cook the rest of the pancakes with the remaining batter.
  10. Note: If your first pancake turns out thicker than you like, thin the batter with 1 to 3 tablespoons of milk or water.
  11. Sprinkle the pancakes with lemon juice and Baker's Special Sugar, or spread with strawberry (or other) jam and a dollop of whipped cream.
  12. Fold the pancakes toward the center from all four sides, as pictured above, and serve warm.
  13. The pancakes are best eaten immediately, but they can be stored, well-wrapped, for 1 to 2 days in the fridge.

Nutrition Information

  • Serving Size 45g
  • Servings Per Batch 18 pancakes
Amount Per Serving:
  • Calories 80 cal
  • Calories from Fat
  • Total Fat 3.9g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 43mg
  • Sodium 119mg
  • Total Carbohydrate 8g
  • Dietary Fiber 1g
  • Sugars 1g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.