Traditional pancakes with sugar and lemon
- 150g plain flour
- 1/4 tsp salt
- 450ml milk
- 3 eggs
- 30g butter, melted
- To serve
- 1 lemon, quartered
- caster sugar, for sprinkling
Prep:5min › Cook:20min › Ready in:25min
- Combine the flour and salt in a small mixing bowl. In a larger bowl, beat the milk and the eggs. Add flour mixture gradually, and beat till smooth. Stir in melted butter.
- Heat a lightly oiled 18cm frying pan over medium high heat. Pour the pancake mixture onto the pan, approximately 30ml for each. Tip and rotate pan to spread the mixture as thinly as possible. Brown on both sides and serve hot topped with a sprinkling of sugar and squeeze of lemon juice.
Keep them warm!
To keep the pancakes warm while you're cooking, stack them between greaseproof paper and place them covered with a tea towel in an extremely low oven.
For perfect pancake tips...
Check out our How to make pancakes guide to get the inside scoop on pancake perfection!
Not sure about this recipe, the butter made them really oily and weird they were okay but i don't think i'd use this recipe again. - 21 Feb 2012
- 08 Mar 2011
This was my first time making English style pancakes and they were so easy and delicious! The hardest part was converting grams to ounces, since that what we use in the US. Kids loved them and hubby said they were just what he remembered from his childhood. Thanks for a great recipe! - 08 Mar 2011