Lemon & Raisin Pancakes
1 Reviews
About the bake
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.
Ingredients
For the Pancakes
- 1Lemon
- 100gAllinson's Self-Raising White Flour
- 25gBillington's Unrefined Golden Caster Sugar
- 1Free range egg
- 125mlMilk
- KnobButter
- 50gRaisins
For the Decoration
- 50gBlueberries
- 8 tspCrème fraîche
Method
Step 1
Grate half the rind of the lemon into a small mixing bowl. Add the flour and sugar.
Step 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.
Step 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.
Step 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.
Step 5
Cover the pancakes with a tea towel to keep them warm. Serve with blueberries and crème fraiche if liked.