English Pancakes with lemon and sugar are easy, zingy and a winning sweet breakfast treat. Traditionally made on Shrove Tuesday, these thin pancakes take just 5 ingredients and less than 30 minutes.
PREPARATION TIME
prep time: 3 MINUTES
cook time: 25 MINUTES
total time: 28 MINUTES
Ingredients
195 g plain (all-purp) flour (1 ½ cups / 7oz)
2 large eggs
2 ¼ cups milk (560ml)
2 lemons, cut into 8 wedges
¼ cup white granulated sugar, to serve
For best results, always weigh ingredients where a weight is provided
Instructions
In a medium bowl, whisk together the flour, eggs and milk until there are no lumps left. It will be a thin batter.
Heat a non-stick pan over medium to medium-high heat. When it’s hot, ladle or pour in ¼ cup of batter, then use the cup or a spoon to gently spread the batter out in a circular motion to about 20cm (8 inches)
Cook for 1 ½ to 2 minutes or until the underside is golden, then flip. Cook on the other side for another 30-60 seconds until there is golden dots all over.
Transfer to a warmed plate and cover with a clean tea towel. Repeat until all are done. If you’re making a double batch, keep them in the oven on the warm setting.
To serve, squeeze lemon juice all over one side then sprinkle over a little sugar (to taste). Roll or fold the pancake up and eat with a spoon or knife and fork.
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Notes
Non-stick frying pan is best – If you don’t have a non-stick pan, grease the bottom of the pan with a little vegetable oil or melted butter first. Not too much.
Even quicker if you use 2 pans.
Don’t overbeat the batter, just until there are no lumps left.
Best eaten fresh but leftovers can be reheated.
