Basic Pancakes with Sugar and Lemon

Whisk flour, eggs, milk, and water into a smooth batter, then fry in buttered pan and serve with lemon.

Vegetarian Quick Breakfast Sweet Pancake Day

Estimated Nutrition

Calories

kcal / serving

1056 kcal total

Carbs

8.9g

per serving

106.8 g total

Fat

per serving

60 g total

Protein

1.8g

per serving

21.6 g total

Cook Time

minutes

Serves

pancakes

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

piece

Caster Sugar

to serve

Dairy

piece

Eggs

200

Milk

mixed with water

Butter

melted

Fruits

piece

Lemon Juice

freshly squeezed

piece

Lemon

wedges for serving

GrainsCereals

110

Plain Flour

sifted

Liquids

Water

mixed with milk

NutsSeeds

pinch

Salt

Method

Sift the flour and salt into a large bowl and make a well in the center.

Break eggs into the well and whisk while incorporating flour from the edges.

Gradually whisk in the milk and water mixture until the batter is smooth like thin cream.

Melt 50g of butter in a pan and whisk 2 tablespoons of it into the batter.

Wipe the pan with the remaining butter using kitchen paper and heat until very hot.

Pour approximately 2 tablespoons of batter into the pan and tip to coat the base evenly.

Cook for 30 seconds until golden, flip, and cook the other side for a few seconds.

Stack pancakes between greaseproof paper over simmering water to stay warm.

Sprinkle with lemon juice and sugar, fold into triangles or roll, and serve.