Traditional lemon pancakes

Categories: February

Ingredients

• 200g unbleached plain flour
• 1/2 tsp salt
• 2 medium eggs
• 300ml semi-skimmed milk
• 25g butter, melted
• vegetable oil, for frying
• caster sugar and lemon wedges, to serve

Directions

1. Sift the flour and salt into a large bowl. Beat the eggs and the milk together in a separate bowl.

2. Make a well in the centre of the flour, pour in about a third of the egg mixture and use a coiled whisk to gradually combine until smooth. Gradually whisk in the remaining egg mixture. Just before making the pancakes, whisk in the butter.

3. Heat a 18-20cm pan over a medium-high heat until hot. Grease the pan with a wad of kitchen paper dipped in a little oil. Add 3-4 tablespoons of the batter and immediately tilt and twist the pan to make a thin, even pancake. Use teaspoonfuls of batter to patch any holes and cook for 2 minutes until the underside is a deep golden brown. Use a palette knife to flip the pancake over and cook for another 1-2 minutes, until golden. Repeat to use up the batter. Re-grease the pan after every second pancake.

4. Serve each pancake, hot from the pan, sprinkled with caster sugar and a squeeze of lemon juice.

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