Lemon and Raisin Pancakes

Ingredients

• 50g caster sugar
• 100g self-raising flour
• 1 large free range egg
• 115ml milk
• 1/2 lemon rind – grated
• A handful of raisins
• Butter – for frying
• Fruit of your choice (optional)

Method

1. Add your flour, sugar and lemon rind to a large mixing bowl.
2. Make a well in the centre of the bowl and add your egg and milk. Using a wooden spoon, beat the egg and milk, incorporating your flour mixture a little at a time, until you have a smooth, thick pancake batter.
3. Heat a large frying pan and add a small amount of butter to the pan. When the butter has melted, pour in roughly 2 desert spoons of the batter into the pan, making a lovely circular pancake. Grab 3-4 of your raisins and lightly push them into the pancake.
4. After 3-4 minutes your pancake will begin to bubble. When it does, flip it over and cook for around 1 more minute, until the pancake is golden on both sides, then remove from the pan. You should be able to cook around 3-4 pancakes at once in your frying pan (just don’t forget about any of them).
5. Once cooked, stack up your pancakes and serve with whatever fruit or condiments you want!