Lemon Pancakes
These fluffy, tangy pancakes will satisfy your sweet and sour cravings. They're especially good with fresh fruit and whipped cream on top.
Ingredients
- 3 oz plain flour All purpose
- pinch of salt
- 1 medium egg
- 1/2 pint milk
- oil
to serve
- juice of 1 lemon
- sugar to taste
- lemon twists
Instructions
- Sift the flour and salt into a bowl. Add the egg and gradually beat in half the milk. Add the remaining milk and beat until smooth.
- Lightly oil a frying pan and place over a moderate heat. Pour in just enough batter to cover the base of the pan. Cook until the underside is golden, then turn and cook the other side. Cool on a wire rack. Repeat with the remaining batter.
- To freeze, stack the pancakes with greaseproof paper between each one. Place the pile in a polythene bag. Seal, label and freeze.
- To serve, thaw the wrapped pile at room temperature for 2 to 3 hours, or remove individual pancakes as needed and thaw for 15 to 20 minutes.
- Unwrap the the pile and reheat in a moderately hot oven, 190°C, 375°F, Gas Mark 5 for 20 to 30 minutes. Reheat individual pancakes in a lightly greased hot frying pan for about 3 minutes on each side.
- Sprinkle with lemon juice, roll up and top with sugar and lemon twists.
Calories: 69 kcal
Carbohydrates: 11 g
Protein: 3 g
Fat: 2g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 23 mg
Sodium: 21 mg
Potassium: 77 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 81 IU
Vitamin C: 7 mg
Calcium: 42 mg
Iron: 1 mg