Lemon pancakes are popular and many people search for the ultimate recipe when it comes around to Shrove Tuesday each year.
Pancake Day is enjoyed globally and is associated with a happy time, where people enjoy a final treat before embarking on a 40-day fast, leading up to Easter on the Christian calendar.
Undoubtedly, many people eat Lemon Pancakes without ever knowing the reason behind Shrove Tuesday.
For them, consuming plenty of these delicious items is a fabulous way of spending a day! For the rest, it’s the last chance to eat anything with dairy products or fat in it, for over a month.
The starting point for making excellent quality lemon pancakes is to get possession of a decent recipe. It is easy to avoid pitfalls when making them, by simply doing a search on the Internet to get some tips. The secret to success with producing outstanding pancakes, lies in the slogan “less is more”. Minimizing the mixing, using few ingredients, and having the pancake spend less time standing on a plate and more time being eaten, is the key!
Enjoy the recipe for Lemon Pancakes below:-
INGREDIENTS (to serve 4):
- 1 cup of plain flour
- 1/4 tablespoons of salt
- 1 egg lightly beaten
- 1 and a quarter cups of milk
- 125g of melted butter
- 1/4 cup of sugar
- Juice of 2 lemons, strained
- Slices of lemon, for garnishing
Preparation: 15 minutes
Cooking: 40 minutes
Additional time: 1 hour
- Into a large mixing bowl add the flour and salt. Create a well in the centre.
- Beat the egg and a little milk into the dry ingredients, until smooth
- Gradually add the rest of the milk and 4 tablespoons of the melted butter.
- Cover, and allow the batter to stand for 1 hour.
- Pre-heat the oven to 120oC.
- Stir the batter and transfer into a measuring jug.
- Heat a small frying pan until it is at medium heat. Add 1 tsp of butter so that it sizzles without burning.
- Pour ¼ cup of batter onto the pan and turn so it coats the bottom evenly.
- Allow it to cook until the top side looks dry and golden brown underneath.
- Loosen the pancake and flip it over, allowing the second side to cook until brown.
- Transfer onto a plate, sprinkle with a little lemon juice and sugar, then roll up or fold into halves, twice.
- Place onto a serving plate and cover with wax wrap before leaving in the oven to stay warm.
- Cook the rest of the lemon pancakes in the same way.
- Sprinkle the arranged pancakes with the remaining juice, butter and sugar.
- Serve immediately.