Lemon, Raisin and Maple Pancakes

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

1 Egg

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.




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