English Pancakes with Lemon and Sugar
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.
plain (all-purp) flour
(1 ½ cups / 7oz)
lemons, cut into 8 wedges
white granulated sugar, to serve
In a medium bowl, mix 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-high heat. When it's hot, pour in 1/4 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 1/2 to 2 minutes or until the underneath 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.
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.
Non=stick frying pan is best
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.
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