The possibilities for pancakes are endless and we've added one more to the list. Our Lemon and Raisin Pancakes make a really simple breakfast, or they can be wheeled out on pancake day. Because these pancakes have raisins in they may be a little more tricky to flip.
Grate half the rind of the lemon into a small mixing bowl. Add the flour and sugar.
Make a well in the flour and add the egg and milk, beat with a wooden spoon or whisk until the mixture is smooth and thick. Pour the batter into a jug.
Heat a frying pan and add a very small knob of butter. When hot, add a dessertspoon full of the batter to form a circle. As the batter begins to set scatter a few raisins on top. Make 2 or 3 pancakes at a time.
When the pancakes start to bubble up, flip the over with a palette knife and cook for another minute until golden.Repeat with the remaining batter.
Cover the pancakes with a tea towel to keep them warm. Serve with blueberries and crème fraiche if liked.
The easiest way to follow a recipe
11 November 2020
They were extremely good, I say were because they’ve all gone
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