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Breakfast

Lemon pancakes

Light, bright pancakes for a slow breakfast or an unexpectedly good afternoon snack.

Prep
10 minutes
Cook
15 minutes
Serves
3

Ingredients

  • 200 g plain flour
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • A pinch of salt
  • 250 ml milk
  • 1 egg
  • 30 g melted butter, plus extra for the pan
  • 1 lemon, zest and juice
  • Yogurt, berries, or maple syrup, to serve

Method

  1. Mix the flour, baking powder, sugar, and salt in a large bowl.
  2. Whisk the milk, egg, melted butter, lemon zest, and 1 tablespoon lemon juice in a jug.
  3. Pour the wet mixture into the dry ingredients. Stir only until no large patches of flour remain; a few lumps are fine.
  4. Warm a lightly buttered frying pan over medium heat.
  5. Cook small ladlefuls of batter for about 2 minutes, until bubbles appear. Flip and cook for another minute.
  6. Serve warm with your chosen toppings.

Letting the batter rest for 10 minutes gives the baking powder time to work and makes the pancakes a little fluffier.