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    Pancakes with Lemon and Sugar

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    Pancakes with Lemon and Sugar

    This recipe includes calvados in the batter which gives the pancakes a wonderful taste. It is not essential and shouldn't be used if you want to use this recipe for savoury pancakes

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes to 20 minutes
    • Total time: 20 minutes to 30 minutes 30 minutes

    Makes: 12 small or 6 large pancakes


    • 115g plain flour
    • Pinch of salt
    • 1 medium egg
    • 170ml milk
    • 55ml water
    • 1 tbsp vegetable oil, plus extra for cooking
    • 1 tbsp calvados (optional)
    • 2 lemons, halved
    • Caster sugar to taste


    1. Sift the flour and salt into a bowl and make a well in the centre. Lightly beat the egg and pour in. Mix the milk with 55ml water and slowly add to the egg, beating with a wooden spoon. Gradually incorporate the flour from the sides of the bowl. Beat until smooth. Stir in the oil and calvados, if using. Strain through a sieve into a jug. Ideally, this should be left to rest for 30 minutes, but it doesn't really matter if you don't do this.
    2. Heat a non-stick frying pan over a fairly high heat. Rub with a thick wad of oil-soaked kitchen paper. When the pan is hot and well-greased, remove from the heat, and holding it at a slight angle, pour in some batter. Quickly rotate the pan so that it is evenly coated. You just want a thin layer - any excess can be returned to the jug. As soon as the batter begins to set and form bubbles, loosen the edges with a palette knife and flip over. Cook for another minute, then slip the pancake on to a warm plate and cover with greaseproof paper.
    3. Grease the pan and repeat. When the pancakes are cooked, serve with sugar and lemon juice.

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