Waitrose

Pancakes in tangy lemon butter

Celebrate Pancake Day with these delicious crêpes, cooked in a tangy lemon butter. They can be made ahead and warmed through later.

Ingredients

100g plain flour
2 medium eggs
300ml milk
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

Method

  1. 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.
  2. To make the lemon butter, beat the softened butter, icing sugar and lemon zest together until light and fluffy.
  3. 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.
  4. 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.

Cook's tips

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 40 minutes

Makes: 8 pancakes Serves: 4

Nutritional Info

Typical values per serving:

Energy 2347.224kJ
561.0kcal
Fat 34.6g
Saturated Fat 21.1g
Sugars 37.2g
Salt 0.2g

Click here for more information about health and nutrition

4 stars

Average user rating Based on 75 ratings

This recipe was first published in Fri Feb 01 00:00:00 GMT 2008.