Scotch pancakes with sultanas, honey and lemon

    Scotch pancakes with sultanas, honey and lemon

    8saves
    1hr30min


    5 people made this

    About this recipe: Seven store cupboard ingredients, 15 minutes to prepare and you have these fluffy, sweet, lovely pancakes ready to make in 2 minutes. Perfect for breakfast, lunch boxes, a snack or even a dessert. This amount serves 12 (2 each) - just halve ingredients for less.

    Ingredients
    Serves: 12 

    • 2 large lemons, zested and juiced
    • 4 tablespoons sultanas
    • 200g self raising flour
    • 120g sugar (cane, caster or granulated)
    • 2 medium eggs
    • 125ml or so of milk (full fat or semi skimmed)
    • 1 tablespoon honey
    • oil for frying (sunflower, rapeseed)

    Method
    Prep:20min  ›  Cook:10min  ›  Extra time:1hr  ›  Ready in:1hr30min 

    1. Zest and juice 2 lemons into a bowl.
    2. Add some sultanas to the lemon juice, stir well so they are all coated and leave to one side.
    3. Sift 200g of self raising flour into a bowl and add 120g of sugar.
    4. Beat 2 eggs, make a well in the flour/sugar mixture and add the beaten eggs. Use a balloon whisk or a fork to mix together. It'll be lumpy.
    5. Add half a cup or so of milk - about 125ml - and keep whisking into the flour mixture. You don't want it too liquid at this stage.
    6. Add the sultanas , lemon juice and zest and whisk again. Add squirts of honey to taste. Add splashes of milk if too thick.
    7. You can either leave the batter to rest or use immediately.
    8. Put a heavy based frying pan (or griddle pan) on to a medium heat and grease the bottom of the pan. I use oil - sunflower, rapeseed, anything that has little flavour. Dab oil onto kitchen paper and rub over the bottom.
    9. Pour a dessertspoon of the batter into the pan, a pancake this tiny should take about 40 seconds to cook - any less means it's too high a temperature. When bubbles appear on the pancake it's time to flip over. Use a palette knife or a silicone spatula to flip it over - it should be a golden brown colour. Use a ladle for the rest. Great to freeze.

    To serve

    Serve cold as is or buttered, or add a bit of golden or maple syrup, or smother with bananas and cinnamon, or cover in fresh, soft fruit. Or, for a dessert, heat up and add a dollop of vanilla ice cream. You can always add cinnamon or allspice to the sultanas whilst making the batter too.

    Freezing tip

    Excellent for freezing. I make a whole load, put them onto a tray and open freeze them (pop the tray into the freezer). I then put them in batches of 12 into freezer bags. To reheat, thaw in a fridge and either warm them in the microwave for a few seconds, pop them into a non stick frying pan for 30 seconds or, as I usually do, pop them frozen into the toaster. If using the toaster to reheat, bear in mind the smaller the pancake the harder it is to get them out (without turning the whole toaster upside down!).

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    Reviews (2)

    by
    1

    These were soooo good. I made 24 and there were 8 left in an hour, after my OH started on them. Froze them too. Lovely, thx! - 14 Nov 2014

    1

    Oh yum! Ate six while I was cooking them. So easy, so quick and I took the advice to freeze them. Just popped them in the microwave first thing in the morning. Must try them with bananas. - 01 Jan 2014

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