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Pancakes in tangy lemon butter
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Celebrate Pancake Day with these delicious crêpes, cooked in a tangy lemon butter. They can be made ahead and warmed through later.
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
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.
Typical values per serving:
This recipe was first published in February 2008.
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