American Fluffy Pancake Recipe & Crepe Recipe- Door2Door Student Storage

With lent just on the horizon and many of us vowing to give up some unhealthy (albeit delicious) eating habits, pancakes are the traditional dish for Shrove Tuesday. Whether you prefer american pancakes or classic crepes, we have the perfect recipe for both! 



American Pancakes


Serves 4
100g plain flour
1 1/2 teaspoons baking powder
pinch salt
generous pinch caster sugar
15g butter
1 egg
150ml milk
butter or oil, for frying



  1. Sift the flour and baking powder into a large bowl and add the salt and sugar. Make a well in the centre.
  2. Melt the butter and leave to cool a little. Beat the egg and add to the well with the milk and the cooled melted butter. Beat into the flour using the batter method. Leave to stand in the fridge for 20 minutes before using. Heat the oven to its lowest setting.
  3. Heat a knob of butter or 1 tablespoon oil in a frying pan until hot, then add small ladlefuls of the mixture. Cook over a medium high heat for 30–45 seconds, or until the pancakes puff up and brown, then turn and cook the second side. Keep warm in the low oven or wrapped in a tea towel while you cook the rest of the pancakes. You will need to cook 1 large or 2 smaller pancakes per person.
  4. Serve the pancakes with a spoonful each of compote and crème fraîche.

These pancakes are also ideal to serve for breakfast or brunch, as above or with fresh berries and a sifting of icing sugar, or maple syrup and crispy bacon.

Recipe from by Sophie Hibbert





Makes about 12

100g plain flour
Pinch of salt
1 egg, plus 1 extra yolk
300ml milk
1 tbsp sunflower or light olive oil
30g unsalted butter, for frying



  1. Sift the flour and salt into a mixing bowl. Make a well in the centre. Beat the egg and extra yolk in a small bowl with a fork and add them to the well.
  2. Stir in the eggs, concentrating your stirring only in the eggs, gradually drawing in four from around the edge. Don't force the flour in, it will be incorporated automatically as you stir the eggs.
  3. As the egg mixture becomes thicker, add a little milk to loosen it, then keep stirring. Continue like this until all the flour has been incorporated. Beat to ensure the thick mixture is smooth, then add the remaining milk and oil. Chill the batter in the fridge for at least 30 minutes, which allows the starch cells in the flour to swell (so lightening the batter).
  4. When ready to use, check the consistency of the batter; it should be a thin cream consistency. Pour it into a jug.
  5. Melt the butter and set aside in a small bowl. Place a small non-stick frying pan (about 16cm diameter) over a low to medium heat. Wipe out the pan with kitchen paper dipped in melted butter.
  6. Pour a little of the batter into the frying pan, just enough to thinly coat the bottom of the pan. about 1-2 mm thick. As you pour the batter in, swirl the pan to encourage the batter to cover the bottom completely, then pour off any excess, back into the jug. Return the pan to the heat and use a palette knife to trim away any batter left up the side of the pan from pouring excess batter back into the jug.
  7. After 1-2 minutes, use the palette knife to release and lift the edge of the crêpe to check the colour on the underside.
  8. When golden brown, use the palette knife and your fingertips to turn the crêpe over. Cook the second side until golden, 1-2 minutes, then carefully remove it from the pan to a plate.
  9. As the pancakes are cooked, stack them interleaved with strips of greaseproof paper (about 3cm wide). This will help to keep the crêpes separate as they are piled up. Repeat with the remaining batter, wiping out the pan with kitchen paper dipped in the melted butter for each crêpe.

Recipe from

We hope you enjoy making these recipes this pancake day! If your looking for Student Storage visit us at and check out our prices. 

Leave a comment (all fields required)

Comments will be approved before showing up.