Lemon and Raisin Pancakes



Try a twist on traditional American Pancakes by adding lemon zest and juicy raisins – Delicious.

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Try a twist on traditional American Pancakes by adding lemon zest and juicy raisins - Delicious.

It’s Shrove Tuesday (or Pancake Day as I prefer to call it) on the 17th February so I’m busy busy busy pulling together recipes for some of my favourite pancakes (including traditional pancakes), one of which is these Lemon and Raisin Pancakes.

Unfortunately this means that my mission to build my repertoire of healthy breakfast recipes has stalled after the banana and almond breakfast smoothie, but I’ll be back on it again soon, I promise.

Before I started cooking more I used to buy lemon and raisin pancakes ready-made from the supermarket and heat them up under the grill! Fortunately I’ve figured out how to make my own now, and I think these taste more delicious.

Try a twist on traditional American Pancakes by adding lemon zest and juicy raisins - Delicious.

The recipe is really simple, adapted from my Quick, Easy and Really Delicious American Pancake recipe. All you have to do it is add lemon zest to the batter, and add raisins during cooking. You’ll have a whole stack of pancakes in no time (although I may have gotten a little carried away with mine!)

Try a twist on traditional American Pancakes by adding lemon zest and juicy raisins - Delicious.

Recommended Equipment

To make these Lemon and Raisin Pancakes, you’ll need the following equipment

A large bowl, weighing scalesa measuring jug, a fine grater or zester, a whisk and a frying pan.

Lemon and Raisin Pancakes

Active Time: 15 minutes

Total Time: 15 minutes

SERVES 4

Lemon and Raisin Pancakes

Ingredients

  • 200g Self Raising Flour
  • 50g Caster Sugar
  • 250ml Milk (I use skimmed but any is fine)
  • 2 Eggs
  • Zest of 2-4 lemons (I like mine pancakes quite lemony so use 4, but you can use less if you prefer a subtler flavour)
  • 120g Raisins

Method

  1. Sift the self raising flour (200g) into a large bowl
  2. Add the caster sugar (50g)
  3. In a separate bowl, beat the eggs (2 eggs)
  4. Add the eggs and milk (250ml) into the flour and sugar and whisk until you have a smooth batter.
  5. Zest the lemons (2-4 depending on taste) and whisk the zest into the batter.
  6. Heat a large frying pan to a medium heat and add the pancake mix.
  7. Sprinkle a few raisins onto each pancake (I use about 10 per pancake).
  8. Cook until bubbles are starting to form on the top and then flip and cook for another minute until the pancakes are golden brown.

Notes

I don't grease the pan as I use a non-stick pan and so it isn't necessary. However you may wish to use a little butter or vegetable oil to stop the pancake sticking.

http://charlotteslivelykitchen.com/lemon-raisin-pancakes/

Lemon and Raisin Pancakes Nutritional Information Per Serving

Lemon and raisin pancake nutrition. Including calories, fat, saturated fat, carbohydrates, sugar, fibre, protein, salt and contribution to five-a-day fruit and veg

This is the estimated nutritional information per portion. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.


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Try a twist on traditional American Pancakes by adding lemon zest and juicy raisins – Delicious.

 

6 Comments:

  1. These look and sound delicious! Homemade is definitely always best! I’m definitely going to try out this flavour combination soon.

  2. These look delicious. Love the idea of lemon and raisin. Will have to give these a go!

    • Thanks Ciara. I love the flavour combination although I really have Tesco to thank for the inspiration as if I hadnt tried their ready made ones I probably never have thought to make these.

      I hope you like them x

  3. I’m experimenting with pancakes as well at the moment, these look awesome!!! Pinned 🙂

    • Thanks for pinning. I hope your pancake experiments went well (although I haven’t seen a pancake day recipe appear on your blog so maybe not!)

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