Lemon and Raisin Pancakes
Try a twist on traditional American Pancakes by adding lemon zest and juicy raisins – Delicious.
Servings 4 people
- 200 g Self Raising Flour
- 50 g Caster Sugar
- 250 ml Milk I use skimmed but any is fine
- 2 Eggs
- Zest of 2-4 lemons I like my pancakes quite lemony so use 4, but you can use less if you prefer a subtler flavour
- 120 g Raisins
Sift the self raising flour (200g) into a large bowl
Add the caster sugar (50g)
In a separate bowl, beat the eggs (2 eggs)
Add the eggs and milk (250ml) into the flour and sugar and whisk until you have a smooth batter.
Zest the lemons (2-4 depending on taste) and whisk the zest into the batter.
Heat a large frying pan to a medium heat and add the pancake mix.
Sprinkle a few raisins onto each pancake (I use about 10 per pancake).
Cook until bubbles are starting to form on the top and then flip and cook for another minute until the pancakes are golden brown.
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.
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Calories: 371kcal | Carbohydrates: 76g | Protein: 11g | Fat: 3g | Cholesterol: 83mg | Sodium: 67mg | Potassium: 425mg | Fiber: 3g | Sugar: 16g | Vitamin A: 245IU | Vitamin C: 5.5mg | Calcium: 108mg | Iron: 1.6mg