Classic Lemon Sugar Pancakes
Thin, crepe-style pancakes drizzled with zesty lemon juice and a generous sprinkling of caster sugar for a timeless breakfast.
15 min
Cook time
4
Servings
Easy
Difficulty
~730
Calories
Nutrition (per serving)
730
Calories · kcal
16
Protein · g
124
Carbs · g
19
Fat · g
Ingredients
- plain flour — 200g
- large eggs — 3
- semi-skimmed milk — 500ml
- vegetable oil — 2 tbsp
- caster sugar — 4 tbsp
- fresh lemon juice — 4 tbsp
Method
- 1
Sift the flour into a large mixing bowl and make a well in the centre.
- 2
Add the eggs and a splash of milk into the well, whisking gradually from the centre to incorporate the flour.
- 3
Gradually pour in the remaining milk while whisking until you have a smooth, thin batter.
- 4
Heat the frying pan over a medium-high heat and brush lightly with a tiny bit of vegetable oil.
- 5
Pour a small ladle of batter into the hot pan, tilting to coat the bottom thinly.
- 6
Cook for about 1 minute until the edges lift and the underside is golden brown, then flip and cook for another 30 seconds.
- 7
Remove the pancake, squeeze fresh lemon juice over the top, and sprinkle with caster sugar before rolling it up to serve.
Allergens to check
Gluten, Dairy, Eggs
Why this works
The tart acidity of the fresh lemon juice perfectly cuts through the slight richness of the batter, while the crunch of the caster sugar provides a satisfying textural contrast.
Equipment
large mixing bowl, whisk, non-stick frying pan, ladle, palette knife
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