Lemon and sugar pancakes

Lemon and sugar pancakes



  • 2 cups plain flour
  • 3 tsp baking powder
  • 2 tbsp caster sugar
  • 1 1/2 cups milk
  • 2 eggs
  • 60g butter, melted, cooled
  • extra butter melted, for cooking
  • lemon wedges and sugar to serve


Sift flour and baking powder into a large bowl. Stir in caster sugar and make a well in the centre.

Whisk the milk, eggs and butter together.

Add the milk mixture to the flour mixture, stirring gradually with a wooden spoon to form a smooth batter.

Cover and set aside for 10 minutes.

Heat a small non-stick frying pan over medium heat. Brush the base of the pan with a little of the extra melted butter.

Pour 1/3 cup of the batter into the pan. Use a spoon to spread out slightly. Reduce heat to low. Cook for 2-3 minutes or until bubbles appear on the surface. Turn and cook a further 2 minutes or until cooked through. Transfer to a plate.

Cover to keep warm. Repeat with the remaining pancake batter, greasing the pan between each pancake.
Serve warm with lemon and sugar.


Serving Suggestions


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