Celebrate Pancake Day with these delicious crêpes, cooked in a tangy lemon butter. They can be made ahead and warmed through later.
Pancakes in tangy lemon butter
100g plain flour
2 medium eggs
2 tbsp melted unsalted butter, plus a little extra for frying
For the lemon butter:
100g softened unsalted butter
125g icing sugar
Grated zest and juice of 1 unwaxed lemon
- Sift the flour and a pinch of salt into a large bowl and make a well in the centre. Crack the eggs into the well and whisk the mixture together. Gradually whisk in the milk until you have a smooth batter. Cover and set aside.
- To make the lemon butter, beat the softened butter, icing sugar and lemon zest together until light and fluffy.
- Stir the melted butter into the pancake batter. Heat a small knob of butter in a 20cm crêpe or non-stick frying pan. Add a small ladleful of batter and swirl around to coat the pan. Cook over a medium heat for 1-2 minutes, until the pancake is lightly golden underneath, then flip over and cook for a further minute. Transfer to a plate and keep warm. Repeat with the remaining batter to make 8 pancakes.
- To serve, melt a small amount of the lemon butter in the pan with a little of the lemon juice and toss a pancake in the foaming butter. Fold in half and then in half again. Repeat until all the pancakes, butter and lemon juice have been used. Serve 2 pancakes per person on warmed plates.
Adding butter to the pancake batter means you won’t have to use as much to cook them.
Make the pancakes in advance, separate between layers of baking parchment, wrap in foil and freeze for up to a month. Defrost thoroughly before heating through.
- Preparation time: 15 minutes
- Cooking time: 25 minutes
- Total time: 40 minutes
Makes: 8 pancakes Serves: 4
Typical values per serving:
Average user rating Based on 75 ratings
This recipe was first published in Fri Feb 01 00:00:00 GMT 2008.