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
  • Print
Sometimes, the simple things in life are the best. Ladies and gentlemen, we give you: pancakes with lemon and sugar.


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


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.


The plain pancakes are suitable to freeze.

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