Lemon & Sugar Pancakes

It is Pancake Day, hurrah.  I think everyone loves a pancake.  Whether it comes in the form of a stubby little scotch version, topped with a nub of butter (replacement) or crammed full of chubby sultanas; or indeed a delicate, veil like crepe rolled in to a lemon and sugar tube or folded in the shape of a fan; or perhaps you would prefer a richer, thicker American variety, sweet and fluffy and glistening with a pouring of maple syrup.  Whatever your choice, pancakes are a must and a delicious, quick way of getting a little joy in to your kitchen and a smile on you loved one’s faces.

Hmm, now, the question is: is this an American or a Scotch pancake?  Its width and depth make me think scotch, but its taste and texture makes me shout lovely, fluffy American pancake.  Quite frankly, I don’t mind what we call it, as long as we are all (and by all, I mean all us intolerants and allergics of the world) getting to tuck in to a delicious breakfast/afternoon tea/supper of Lemon & Sugar Pancakes. 

This pancake base is so simple to make and there are so many wonderful variations that I cannot resist offering a few extra options:

For Apple & Cinnamon Pancakes, remove the lemon zest from the batter and instead grate in 1 peeled and cored eating apple and 1 tsp of ground cinnamon.  Serve with a drizzle of agave syrup.

For Blueberry Pancakes, remove the lemon zest from the batter.  Once the pancakes have been spooned in to the pan, scatter a few fresh blueberries over the top and continue to cook as normal.  Serve with a pouring of maple syrup.

For indulgent Chocolate Chip Pancakes, remove the lemon zest from the batter and instead add 30g of dark chocolate (I recommend using Montezuma’s Chilean Dark Chocolate) broken up in to small nibs.  Mix the chocolate pieces through and continue to cook as normal.  Add a knob of butter to serve.

LEMON & SUGAR PANCAKES

Makes around 6 pancakes

For the pancakes

125g Doves Farm Gluten Free Self Raising Flour

125ml rice milk

1Orgran egg replacer – 1 heaped tsp of egg replacer mixed with 2 tbsp of water

A small pinch of sea salt

The zest of 1 lemon

3 tsp butter replacement (Pure Sunflower Spread)

For the topping

The juice of 1 lemon

Caster sugar to sprinkle liberally

Begin by combining the flour, salt, milk and egg replacer in a large mixing bowl and whisk until you have a smooth, fluffy batter.  Add the lemon zest and stir the mixture until combined.

Add a tsp of the butter replacement to a large frying pan and heat over a medium heat until the butter has melted.  It is best to cook the pancakes in batches, 3 at a time, replenishing the butter every each time you cook a new batch and keep the remaining cooked pancakes warming in the oven, wrapped in baking parchment.  Carefully spoon in the pancake mixture – using roughly 1 heaped tablespoon of batter for each pancake – and use the back of the spoon to shape the pancake in to a round. 

Cook them for a few minutes until golden on their base, and then flip over to cook the other side for a further few minutes or until golden.  Once the pancakes are cooked and fluffy, drizzle liberally with the lemon juice and as much sugar as you require.  Serve as soon as possible.

Comments

[women who weave]

We had these delicious pancakes this morning for breakfast while we watched the rain come down in stair rods outside. The first batch we had with lemon and sugar and the second lot with maple syrup and ham. They are just the best and I shall not be waiting until next year to make them again. A brilliant recipe.

[Ava]

lovely pancakes, delicious

[Sarah]

Just finished eating them, as today is pancake day :D
They were fantastic! Light and fluffy, the way they should be!!

Many thanks again!
Sarah

[Bev]

I made these they were fab! :o)

[Katie]

I just made these pancakes but with an extra spoonfull of sugar (for my sweet tooth!) and they were delicious!! Perfect with marshmallow fluff! :)