Pancakes with sugar and lemon. Scotch pancakes and Welsh cakes are also different – they are thicker, and belong to the family of griddle cakes, and drop scones. These are what we will be making and eating on Shrove Tuesday – Pancake Day! The only accompaniment that is needed, is a fresh lemon or two and caster sugar. (Not including the lemon and sugar topping).
These crepes can be filled with the toppings suggested below or Nutella, butter and sugar, cinnamon and sugar, fruit compote, or sauteed apples. When the pancakes are cooked, serve with sugar and lemon juice. These lemon pancakes are super easy to make and very similar to making your traditional buttermilk pancakes. You can have Pancakes with sugar and lemon using 6 ingredients and 2 steps. Here is how you cook that.
Ingredients of Pancakes with sugar and lemon
- You need 100 ml of milk (or alternative milk like oat milk).
- You need 1 of egg.
- Prepare 3 tablespoons of plain flour.
- You need 1 of sprinkle of sugar.
- You need 1 of lemon.
- You need 1 dash of oil.
The sugar also helps to give those perfectly golden edges too, and ensures that the pancakes have just a hint of sweetness. The humble pancake is a light and delicious blank slate for all manner of decadent toppings. Ladies and Gentlemen, we give you: pancakes with lemon and sugar. For each pancake Put a little sugar and sprinkle with lemon juice, twist into a tube and pour lemon juice on top.
Pancakes with sugar and lemon instructions
- Add the milk, flour and egg into a bowl and whisk until frothy..
- Heat a little dash of oil in a pan and a large spoonful of batter and fry for about 1 minute on each side until crispy. Flip if you like.
Stack the pancakes on a plate and keep them warm in the oven while you make more. To serve, sprinkle with freshly squeezed lemon juice and a little caster sugar and simply roll them up. 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.