pancakes with lemon

These pancakes are easy to make and have a simple and delicious lemon and sugar topping.

British pancakes

all purpose flour (plain flour)

salt

milk

eggs ((large))

tbsp butter (for cooking (approx))

Sift together the flour and salt into a bowl. Add the milk and eggs and whisk well. The batter should flow but not be overly thin. Set aside for a few minutes.

Warm a wide skillet/frying pan or crepe pan over a medium-high heat. Melt a little butter and spread around the pan -  I usually just use the end of the stick on the pan and melt and spread it at the same time.

Reduce the heat slightly and add around 1/4 cup (60ml) of the pancake batter to the pan. Tilt the pan slightly as you add the batter and swirl a little so the batter spreads out a bit, but it doesn&#x27;t need to be as thin as a crepe typically is.

Let the pancake cook until the edges start to curl up and the top is dry - a couple minutes. If you lift up the edge, you should see a slight browning on the bottom. Flip the pancake over and cook a minute more on the other side. You may need to press the top down slightly with a spatula if it puffs up.

Remove the pancake from the pan once the other side gets a few brown spots and keep warm while you cook the rest. Sprinkle each pancake with sugar, squeeze over some lemon juice, then either fold in half and again (ie so in quarters), or roll up. Best served warm.

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These British pancakes are easy to make with only a few ingredients. While they're traditional for Shrove Tuesday (Mardi Gras), they make a delicious snack or dessert any time. And perfect with the classic simple sugar and lemon topping.

These lemon pancakes are soft, light and fluffy pancakes bursting with fresh and bright lemon flavor. They’re incredibly easy to make using basic pantry ingredients. Top these lemon sugar pancakes with freshly whipped cream, maple syrup, lemon zest and fresh fruit.

Lemon Pancakes Recipe

(240 g) all purpose flour

sugar

tsp baking powder

¾ tsp baking soda

eggs

lemons

tbsp (43 g) unsalted butter, melted

¼ cup (59 ml) lemon juice

tsp (5 ml) vanilla extract

(415 ml) milk, room temperature

Heat

Heat a non stick skillet or griddle to low-medium heat.

Whisk

In a mixing bowl, whisk the sifted flour, sugar, baking powder, baking soda and salt together until well combined.

Whisk the eggs and lemon zest together until combined. Whisk in the melted butter, lemon juice, vanilla extract and milk together until smooth and well combined.

Whisk in the wet ingredients with the dry until just combined with some lumps. Do not overmix the pancake batter.

Cook

In a preheated non stick skillet or griddle, melt some butter on the skillet. Using a ¼ cup (59 ml) measuring cup, drop the fluffy lemon pancake batter onto the hot skillet. When bubbles start to form, pop and stay on surface of the pancake, it’s time to flip. This takes about 3-4  minutes for these lemon pancakes. Flip the pancakes and cook for an additional 3-4 minutes.

Serve

Serve these lemon pancakes with freshly whipped cream, maple syrup, lemon zest and fresh fruit.

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British pancakes

Lemon Pancakes Recipe

Top 2 pancakes with lemon recipes from across the web

The most viewed pancakes with lemon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

British pancakes

Lemon Pancakes Recipe

The most viewed pancakes with lemon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine