Pancakes with sugar and lemon

This easy pancake recipe is wonderfully simple and perfect for cooking with kids. Make up a big batch for Pancake Day and get flipping, but make sure you don't get them stuck on the ceiling.

First published in 2015
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Ingredients

Metric

Imperial

Pancake batter

  • 110g of plain flour
  • 2 eggs
  • 200ml of milk
  • 75ml of water
  • 50g of butter
  • 1 pinch of salt

To serve

Method

1
Mix the flour and salt in a large mixing bowl, make a well in the middle of the flour and crack in the eggs. Mix to combine, then gradually whisk in the milk and water until you have a smooth batter
  • 110g of plain flour
  • 1 pinch of salt
  • 2 eggs
  • 200ml of milk
  • 75ml of water
2
Place a frying pan over a medium heat and add a knob of butter. Add a thin layer of batter to coat the base of the pan, cook until the bottom of the pancake is golden then flip over and cook the other side
3
Once the pancake is cooked, remove from the pan and drain off any excess butter. Repeat the process until all of the batter is used up
4
Serve the pancakes immediately, finished with a sprinkling of caster sugar and a good squeeze of lemon juice
First published in 2015
discover more:
share recipe:

Dominic Chapman's passion for food is in the blood: his family has owned and run the highly acclaimed Castle Hotel in Taunton for over 60 years.

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