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.
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.
Ingredients
For the Pancakes
- 1 Lemon
- 100g Allinson's Self-Raising White Flour
- 25g Billington's Unrefined Golden Caster Sugar
- 1 Free range egg
- 125ml Milk
- Knob Butter
- 50g Raisins
For the Decoration
- 50g Blueberries
- 8 tsp Crème fraîche
Utensils
- Grater
- Bowl
- Whisk
- Jug
- Frying pan
- Palette knife
Recipe Reviews
They were extremely good, I say were because they’ve all gone
Ingredients
For the Pancakes
- 1 Lemon
- 100g Allinson's Self-Raising White Flour
- 25g Billington's Unrefined Golden Caster Sugar
- 1 Free range egg
- 125ml Milk
- Knob Butter
- 50g Raisins
For the Decoration
- 50g Blueberries
- 8 tsp Crème fraîche
Utensils
- Grater
- Bowl
- Whisk
- Jug
- Frying pan
- Palette knife