These are great for a lazy weekend morning, to be enjoyed with good coffee and a decent weekend newspaper. They make a fairly good batch, so half can be saved and refrigerated to be toasted and smothered in butter on a morning rush later in the week. There’s no reason why you can’t sub the lemon and raisin for blueberries or your favourite pancake flavour.
4 heaped Tbsp self-raising flour
100ml milk (give or take)
1 Tbsp Maple Syrup
Zest 1 Lemon
A handful of Raisins
Knob of Butter
In a measuring jug, beat the flour, egg and maple syrup together, gradually adding the milk until you have a thick but liquid batter, beat or whisk together for a further 2 minutes to make sure your batter is silky and light. Stir in the lemon zest and raisins.
On a high heat, melt a little butter in a frying pan. When bubbling away nicely, pour a circle of batter in the centre of the pan (it should be smaller than your fist), after about a minute, flip it over and cook for a further minute on the other side.
It is best to cook them one by one as they have a tendancy to merge together if you try two at a time. Add a small pat of butter in between each pancake to make sure it doesn’t stick.
When done, stack up, add some butter and drizzle maple syrup over.