Lemon-Sugar Pancakes

We’re frankly quite excited because we just went grocery shopping! Groceries = Excitement!! Now you know what we spend our weekends doing, just hanging out with the broccoli in the vegetable section, how totally hip.

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Random point aside, even though we are genuinely exited about the groceries, we’re more excited about pancakes! It’s Pancake Day soon and we all have a reason to make ’em pancakes! Pancake Day, or Shrove Tuesday, is the Tuesday before Ash Wednesday, which marks the beginning of Lent. In the past, they used up rich foods such as eggs, milk and sugar before the Lenten season, hence the association with pancakes. Today, Pancake Day is pretty much a day for everyone who loves pancakes (and yes we do!) and also for those pancake-flipping competitions with your friends. You know what we’re talking about. lemon-pancakes-7

So, I like pancakes- pancakes with nutella, or maple syrup (yum), or even yoghurt and fruit, but I LOVE these. These precious, thin, chewy, lemon-sugar pancakes. K makes them, and I do the eating (and washing, sometimes). They are more crepe-like than thick and fluffy, which totally means you could eat more pancakes, plus, they’re citrusy and so fragrant. I also like them with a drizzle of runny honey, because lemon + honey = magic on my plate. If lemon doesn’t sound too great to you, have these with whatever topping (sweet or savoury) you please. Like Nutella. Or ham and cheese. Possibilities…

lemon-pancakes-5
Makes 10 thin pancakes (about 15cm in diameter)  

Batter:

  • 1 large egg
  • 1 cup plain flour
  • 1 1/4 cup milk
  • 1 tablespoon sugar
  • 1/2 tsp baking powder

Vegetable oil or butter, to grease pan  

Toppings:

  • Zest of one lemon
  • Juice of 1/2 lemon
  • Granuated sugar
  • Runny honey (optional)

•••

1. Zest and juice the lemon. Mix the zest and juice together. lemon-pancakes-3 2. In a large jug (this makes pouring so much easier), mix all the batter ingredients till well incorporated. lemon-pancakes-4 3. Grease the pan and heat it to a medium high heat. lemon-pancakes-2 4. When the pan is hot, pour about 1/4 cup of batter on and quickly swirl the pan to get a nice thin layer. Cook for about 3 minutes on one side and flip. lemon-pancakes-95. Cook the other side till just brown, sprinkle sugar and a teaspoon of lemon juice/zest. Fold into half and press gently to seal. lemon-pancakes-10 lemon-pancakes-116. Serve warm, with honey on the side! lemon-pancakes-6

HAPPY PANCAKE DAY! We’re going to have more of these on the day itself😀

xx, W

One response to “Lemon-Sugar Pancakes

  1. Pingback: Thick, Fluffy, Pancakes | Whisk & Knife·

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