Pancake Day lemon pancakes recipe

Make these yummy lemon pancakes for the kids on Shrove Tuesday (or any day of the year!), with a little help from Delia Smith.
Make these yummy lemon pancakes for the kids on Shrove Tuesday (or any day of the year!), with a little help from Delia Smith.

Pancake Day (also known as Shrove Tuesday) is the last day before the start of Lent when Christians typically fast from certain food or activities in the lead up to Easter Sunday.

Pancakes have become associated with the day as in years gone by they were a good way to use up rich foods such as eggs, milk, and sugar, before the fasting began.

Pancake Day lemon pancakes recipe


Ingredients for your lemon pancakes recipe

  • 4 oz (110 g) plain flour
  • Pinch of salt
  • 2 large eggs
  • 7 fl oz (200 ml) milk mixed with 3 fl oz (75 ml) water
  • 2 oz (50 g) butter
  •  o serve:  caster sugar, lemon juice and lemon wedges

How to make your lemon pancakes

1. Sift the flour and salt into a large mixing bowl with the sieve held high above the bowl so the flour gets an airing.

2. Make a well in the centre of the flour and break the eggs into it.

3. Begin whisking the eggs – any sort of whisk or even a fork will do – incorporating any bits of flour from around the edge of the bowl as you do so.

4. Gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk).

5. When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream.

6. Now melt the butter in the pan.

7. Spoon 2 tablespoons of the butter into the batter and whisk it in.

8. Pour the rest into a bowl and use it when needed to lubricate the pan, using kitchen paper to smear it round.

9. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. Approx 2 tablespoons of batter should be about right for a 7 inch (18 cm) pan and 3 tablespoons for an 8 inch (20 cm) pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go.

10. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's golden.

11. When it’s golden on the bottom, flip the pancake over with a fish slice or palette knife , cook this side for a seconds until golden and then simply slide the pancake out of the pan on to a plate.

12. Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

13. To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up.

Add your own fillings too. You can't go wrong!

More recipes for you to try Source: Delia Smith

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