Lemon and Sugar Pancake Recipe


100g plain flour
2 large eggs
300ml milk
1 tbsp sunflower oil
1 lemon, cut into wedges
Caster sugar


Step 1: Sift the flour into a bowl and create a well in the middle. Crack the eggs into the well and whisk into the flour, gradually adding the milk until the batter is smooth and a thin consistency.
Step 2: Heat the pan on a high heat greasing with a little bit of oil. Once the pan is hot, turn down to a medium heat and use a ladle to pour the batter, rotating the pan to evenly coat the base - the pancake shouldn't be too thick.
Step 3: One pancake should take around 30 seconds to cook one side, flip over and allow a further 30 seconds for the other side to cook.
Step 4: Put a plate on top of simmering water to keep the pancakes warm. Tip the pancake onto the plate before repeating the steps until there is no batter remaining.
Step 5: To serve, squeeze a lemon wedge over the pancakes and top with as much caster sugar as you like.