I absolutely love pancakes. They are the easiest things in the world to make and they use hardly any ingredients. These lemon and raisin pancakes taste great with a little butter melted over them, or if you like, you can add you favourite fruit, such as blackberries, blueberries or banana.
- 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)
- Add your flour, sugar and lemon rind to a large mixing bowl.
- 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.
- 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.
- 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).
- Once cooked, stack up your pancakes and serve with whatever fruit or condiments you want!