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Pancakes with lemon and sugar
Pancakes with lemon and sugar
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Whip up a delightful breakfast with these zesty lemon pancakes.
Ingredients:
  • Pinch of salt
  • 59g egg
  • 250ml milk
  • 60g unsalted butter, melted
  • Lemon wedges, to serve
  • Raw sugar, to serve
Instructions:
  • In a bowl, sift the flour and a pinch of salt. Create a well in the center and crack in the eggs. Gently whisk a portion of the flour into the eggs, then gradually add the milk mixture and 2 tablespoons of melted butter, whisking with the flour. The batter should have the consistency of pouring cream. It's okay if there are some small lumps; avoid overmixing. Transfer the batter to a jug.
  • Preheat a 20cm crepe pan over high heat on a small gas burner or element. Lightly grease the pan with melted butter using a paper towel. Pour a small ladleful (2 tablespoons) of batter into the pan, tilting to coat evenly. Cook for 30 seconds, flip with a spatula, and cook for another 30 seconds until lightly golden and crisp at the edges. Transfer the pancake to a plate.
  • Continue the process with the remaining melted butter and batter, layering the pancakes on top of each other as you progress.
  • Sprinkle warm pancakes with raw sugar and a squeeze of fresh lemon.

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