Lemon & Raisin Pancakes

Method

1. Grate half the rind of the lemon into a small mixing bowl. Add the flour and sugar.

2. 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.

3. 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.

4. 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.

5. Cover the pancakes with a tea towel to keep them warm. Serve with blueberries and crème fraiche if liked.