Easter
Lemon Pancakes
A simple classic guaranteed to put smiles on your family’s faces. You really can’t go wrong with a good old-fashioned pancake - even when little hands are involved! You’re sure to find all the ingredients in your kitchen too. Perfect for Pancake Day or a yummy breakfast treat! Tang taste buds with a little lemon and sugar on top, or go big with something more elaborate like squirty cream. Say when!
You really can’t go wrong with a good old-fashioned lemon pancakes. You’re sure to find all the ingredients in your kitchen too. Perfect for Pancake Day.
Cooking Time
20 minutes
Prep Time10 minutes
Servings10 portions
Batter
- 115 g (4 oz) plain flour
- 2 medium eggs
- 300 ml (½ pint) milk or milk and water
- Flora Buttery for frying
To serve
- caster sugar
- lemon wedges
- For the batter, sieve the flour into a mixing bowl and add the eggs, mixing well. Gradually stir in half the milk and beat thoroughly. Stir in remaining milk and beat lightly.
- Heat a little Flora in a medium-sized pan over a low heat until fairly hot. Slide it around to grease the pan then pour the excess into a jug, ready for the next pancake.
- Pour a little batter into the pan; tip pan to spread batter and make very thin coating. Cook until the underside is golden brown and the top is covered with bubbles. Toss or turn over and cook until the other side is golden brown.
- Place the pancake on a plate, sprinkle with lemon juice and caster sugar or 2 teaspoons of jam. Roll loosely and again sprinkle with sugar.
- Cover and keep hot under a very low grill, or in a pre-heated oven 140º (120ºC fan oven, Gas mark 1), until all your pancakes are ready. Add more melted Flora to the pan each time to prevent sticking. Serve with lemon wedges.
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