Lemon and sugar pancakes

Name: Lemon and sugar pancakes
Cook time: 25 min
Total time: 25 min
Yield: Serves 4
Cuisine: American
Ingredients: 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

The humble pancake is a light and delicious blank slate for all manner of decadent toppings. Sometimes, the simple things in life are often the best. Ladies and Gentlemen, we give you: pancakes with lemon and sugar.

Mar 31, 2010 1:00pm

25 mins cooking
Serves 4

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

1
Beat eggs and 2 tablespoons caster sugar in a small bowl with an electric mixer until thick; stir in buttermilk and melted butter.
2
Sift flour into a large bowl; whisk in egg mixture until smooth. Stand batter 15 minutes.
3
Meanwhile, mix remaining caster sugar and lemon rind in a small bowl. Set aside.
4
Heat 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.
5
Sprinkle lemon sugar on pancakes; drizzle with lemon juice. Serve with lemon wedges.