Squeezy-peasy lemon pancakes recipe
These zingy pancakes are a tasty option and fun to make. Just follow the 4 simple steps.
Prep: 5 mins
Cook: 15 mins
Makes 8 pancakes
Ingredients
- 125g plain flour
- 1 large egg
- 300ml 1% fat milk
- 2 teaspoons vegetable oil
- 1 lemon (or orange), sliced into quarters
- 2 teaspoons caster sugar
Method
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Put the flour, egg and milk into a large mixing bowl with 2 tablespoons of cold water. Whisk together to make a smooth, thin batter.
Information:You can cover and chill the batter for up to 4 hours before making the pancakes. Just make sure to stir it well before cooking.
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Heat a small, heavy-based non-stick frying pan and add a few drops of oil for each pancake you make. Spoon in about 3 tablespoons (or 1 ladle) of batter, tilting the pan as you add it to swirl it over the whole base.
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When the underside of the pancake is cooked (about 90 seconds), flip it over to cook the other side. Carry on to make 8 thin pancakes – either serving as soon as you cook them or keeping them warm in a low-heat oven until all 8 are ready.
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Serve 2 pancakes per person, topped with half a teaspoon of sugar and a lemon quarter for squeezing.
Information:Orange juice makes a good alternative topping for variety, and children might prefer it to the sour-tasting lemon.
