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Classic Pancakes with Lemon & Sugar

Classic Pancakes with Lemon & Sugar

Thin, tender pancakes with crisp golden edges, served the classic British way with fresh lemon juice and caster sugar. A simple, reliable batter for breakfast, brunch or Pancake Day.

35 mins total for first methodServes 4Oven
Ingredients ↓Method ↓

Ingredients

Method

15 mins prep20 mins cook35 mins total

  1. Sift the flour and salt into a large bowl. Whisk the eggs with the milk and water in a jug, then gradually pour the liquid into the flour while whisking until smooth.

  2. Melt the butter, whisk two-thirds into the batter and reserve the rest for greasing the pan. Rest the batter for 15 minutes if time allows.

  3. Heat a non-stick frying pan over medium-high heat and brush with a little melted butter. Pour in a small ladleful of batter, tilt the pan to coat the base, and cook for about 45 seconds until the underside is golden.

  4. Flip the pancake and cook the other side for 20 to 30 seconds. Repeat with the remaining batter, brushing the pan lightly with butter as needed.

  5. Serve the pancakes warm with lemon juice and caster sugar.

Notes

Let the batter rest for at least 15 minutes if you have time; it gives the flour a chance to hydrate and helps the pancakes cook evenly. Keep the pan hot but lightly greased so the edges stay delicate rather than greasy.
About this recipe
These delicate pancakes have lacy edges and a tender centre, with just enough richness from melted butter in the batter. They are cooked one at a time in a hot pan until lightly golden. Serve them warm with a squeeze of lemon and a scattering of caster sugar. The batter can be made ahead and rested in the fridge, making this a useful breakfast or brunch recipe.

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