Pancakes With Lemon And Sugar

Create a memorable breakfast with these light, lemony pancakes.

The ingredient of Pancakes With Lemon And Sugar

• 1 cup 150g plain flour
• pinch of salt
• 2 large 59g eggs
• 1 cup 250ml milk mixed with 1 4 cup 60ml water
• 60g unsalted butter melted
• lemon wedges to serve
• raw sugar to serve

The Instruction of pancakes with lemon and sugar

• sift the flour and a pinch of salt into a bowl make a well in the centre and crack in the eggs gently whisk a little flour into the egg then gradually add the milk mixture and 2 tablespoons of the melted butter whisking in with the flour the batter should be the consistency of pouring cream thicker for pikelets and flapjacks opposite dont worry if there are still little lumps in the mixture and dont overmix pour the batter into a jug
• heat a 20cm crepe pan over high heat using a small gas burner or element dip some paper towel in the remaining melted butter and grease the pan fill a small 2 tablespoon capacity ladle with batter and pour into the pan tilting the pan from side to side to get an even coating of batter cook for 30 seconds then use a spatula to flip the pancake cook the pancake for a further 30 seconds until pale golden and crisp at edges then tip onto a plate
• repeat with the remaining melted butter and batter stacking pancakes on top of one another as you go
• to serve sprinkle the warm pancakes with some raw sugar and squeeze over lemon wedges

Nutritions of Pancakes With Lemon And Sugar

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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