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
- Preparation time: 15 minutes
- Cooking time: 25 minutes
- Total time: 40 minutes
Makes: 8 pancakes Serves: 4
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.