This is my husbands and now my daughters favourite way to enjoy pancakes. It seems my husband can eat an endless amount of them, so I always make a little extra batter for the next day as a snack. This is what we will be digging into on shrove Tuesday along with millions of others.
Portions: Around 12 Pancakes
Preparation: 5 minutes
Cooking: 5 minutes
- 125g plain flour
- 2 tbsp melted butter
- 2 eggs, beaten
- 350ml milk
- 1 tbsp caster sugar
- 2 tbsp butter (to cook)
- 3 lemons, quartered
- 6-8 tbsp caster sugar (dependent on taste)
- Pancake Batter: Sieve the flour and sugar into a bowl and make a well in the centre. Place the eggs, milk and butter in the well and beat them into the flour to make a smooth batter. Cover the bowl and place it in the refrigerator for 10-30 minutes (the batter will keep for 2-3 days if prepared from fresh ingredients).
- To Cook: Melt 1 tbsp of the butter in a crepe pan or flat frying pan over a moderate heat. Add two tablespoons of the batter to the pan and swirl it around so that you have a thin coating of batter. Cook the pancake for 2 minutes so that it is set, then turn it over and cook for a further minutes (the pancake should be slightly golden). Turn the pancake out onto a warm plate and keep it warm while you prepare the remaining pancakes or serve it (obviously this is not necessary if you are going to serve them cold or if you are going to reheat them). If the pan becomes dry add while cooking the remaining batter add a little more butter to it.
- To Serve: Lay the pancakes out onto plates and sprinkle them with sugar and squeeze over the lemon juice. Roll them up into cylinder shapes and serve.