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.
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!)
To make these Lemon and Raisin Pancakes, you’ll need the following equipment
Lemon and Raisin Pancakes Nutritional Information Per Serving
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.