Pancakes with lemon and sugar
This pancake recipe has always been hugely popular over the years. If you’ve never made pancakes before don’t worry if the first couple are not perfect, you’ll soon get the hang of it.
Makes 10 in a frying pan with a base measurement of 20cm
|110g plain flour|
|Pinch of salt|
|2 large or medium eggs|
|200ml milk mixed with 75ml water|
|Need help with conversions?|
You will need a good, solid frying pan with a base measurement of 20cm, some kitchen paper, a palette knife or a flexible pan slice and a ladle (50ml would be perfect).
Recipe adapted from Delia Smith’s Winter Collection
First of all sift the flour and salt into a large mixing bowl with the sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then 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.
Next, 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). 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. Now melt the butter in the pan. Spoon 2 tablespoons of it into the batter and whisk it in, then pour the rest into a bowl and use it when needed to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
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. I find 2 ½ tablespoons about right for a 20cm 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. 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 a minute to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan on to a plate.
Stack the pancakes as you make them between sheets of baking parchment on a plate fitted over simmering water, to keep them warm while you make the rest. 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. Serve sprinkled with a little more sugar and lemon juice and extra wedges of lemon to squeeze over if needed.
131kcals; 3.3g protein; 15g carbohydrate; 6.6g sugars; 6.4g fat; 3.5g saturated fat; 0.4g fibre; 0.4g salt per pancake.
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The Canadian bit comes from the maple syrup - that sticky, sweet, caramelly ingredient that lifts pancakes into the realm of the heavenly. Using buttermilk makes pancakes particularly light and moreish.
These were Austrian emperor Franz Joseph’s favourite pancakes - and delightful they are too. He ate them with sultanas, but I think dried cherries are even better. And his chefs wouldn’t have had the benefit of buying ready-made pancakes, so it’s not half
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