Lemon Pancakes

Lemon Pancakes

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These fluffy, tangy pancakes will satisfy your sweet and sour cravings. They're especially good with fresh fruit and whipped cream on top.
Servings: 8
Calories: 69


  • 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


  • 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
Dishes Desserts
Ingredients Egg, Fruits, Lemon
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