Pancakes with lemon and sugar

Name: Pancakes with lemon and sugar
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Ingredients: 1 cup plain flour; 1 pinch salt; 2 large egg; 1 cup milk; 1/4 cup water; 60 g unsalted butter melted; to serve lemon wedge; to serve raw sugar

30m

Serves 12

taste.com.au

Pancakes with lemon and sugar

taste.com.au

30m

Serves 12

Directions

1Sift the flour and salt into a bowl. Make a well in the centre and crack in the eggs. Gently whisk a little flour into the egg, then gradually add the milk and water mixture and 2 tablespoons of the melted butter, whisking in with the flour.
2Heat a 20cm crepe pan over high heat. Dip some paper towel in the remaining melted butter and grease the pan. Fill a small, 2 tablespoon-capacity ladle with batter and pour into the pan, tilting the pan from side to side to get an even coating.
3Cook for 30 seconds, then use a spatula to flip the pancake. Cook the pancake for a further 30 seconds until pale golden and crisp at edges, then tip onto a plate.
4Repeat with the remaining melted butter and batter, stacking pancakes on top of one another as you go.
5To serve, sprinkle the warm pancakes with some raw sugar and squeeze over lemon wedges.

Ingredients

1 cup plain flour
1 pinch salt (optional)
2 large egg
1 cup milk
1/4 cup water
60 g unsalted butter, melted
to serve lemon wedge (optional)
to serve raw sugar (optional)

Equipment

bowlwhiskjug20cm crepe panladlespatula

Tips

The batter should be the consistency of pouring cream; don't worry if there are still little lumps in the mixture and don't overmix.
Thicker batter consistency is used for pikelets and flapjacks.

Pancakes with lemon and sugar

30m

Serves 12

taste.com.au

Pancakes with lemon and sugar

taste.com.au

30m

Serves 12

Directions

1Sift the flour and salt into a bowl. Make a well in the centre and crack in the eggs. Gently whisk a little flour into the egg, then gradually add the milk and water mixture and 2 tablespoons of the melted butter, whisking in with the flour.
2Heat a 20cm crepe pan over high heat. Dip some paper towel in the remaining melted butter and grease the pan. Fill a small, 2 tablespoon-capacity ladle with batter and pour into the pan, tilting the pan from side to side to get an even coating.
3Cook for 30 seconds, then use a spatula to flip the pancake. Cook the pancake for a further 30 seconds until pale golden and crisp at edges, then tip onto a plate.
4Repeat with the remaining melted butter and batter, stacking pancakes on top of one another as you go.
5To serve, sprinkle the warm pancakes with some raw sugar and squeeze over lemon wedges.

Ingredients

1 cup plain flour
1 pinch salt (optional)
2 large egg
1 cup milk
1/4 cup water
60 g unsalted butter, melted
to serve lemon wedge (optional)
to serve raw sugar (optional)

Equipment

bowlwhiskjug20cm crepe panladlespatula

Tips

The batter should be the consistency of pouring cream; don't worry if there are still little lumps in the mixture and don't overmix.
Thicker batter consistency is used for pikelets and flapjacks.