Sometimes, the simple things in life are the best. Ladies and gentlemen, we give you: pancakes with lemon and sugar.
Lemon and sugar pancakes
The humble pancake is a light and delicious blank slate for all manner of decadent toppings.
- 25 mins cooking
- Serves 4
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Ingredients
Lemon and sugar pancakes
- 4 eggs
- 2 tablespoon caster (superfine) sugar, plus 2 tbsp extra
- 1 1/2 cup buttermilk
- 50 gram melted butter
- 1 1/2 cup self-raising flour
- 1 teaspoon finely grated lemon rind
- 1/3 cup lemon juice
- lemon wedges, to serve
Method
Lemon and sugar pancakes
- 1Beat eggs and 2 tablespoons caster sugar in a small bowl with an electric mixer until thick; stir in buttermilk and melted butter.
- 2Sift flour into a large bowl; whisk in egg mixture until smooth. Stand batter 15 minutes.
- 3Meanwhile, mix remaining caster sugar and lemon rind in a small bowl. Set aside.
- 4Heat a heavy-based medium frying pan over medium heat; brush pan with a little melted butter. Pour 1/4 cup of batter into pan; cook until bubbles appear on surface. Turn pancake; cook until browned lightly. Remove from pan; cover to keep warm. Repeat with remaining batter and more melted butter.
- 5Sprinkle lemon sugar on pancakes; drizzle with lemon juice. Serve with lemon wedges.
Notes
The plain pancakes are suitable to freeze.
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