Easy

Lemon and Sugar Pancakes

Name: Lemon and Sugar Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: British
Ingredients: 125g plain flour, sifted; 300ml whole milk; 1 large egg, at room temperature; 25g unsalted butter, melted, plus a little extra for the pan; a pinch fine salt; 4 tbsp caster sugar, about 50g - fine crystals melt faster than granulated; 1 unwaxed lemon, juiced

Prep 5 minsCook 10 minsServes 4£0.55/servingClassic British

The combination of sharp lemon juice and fine caster sugar on a warm rolled pancake is one of the simplest things you can make and one of the best. The acidity cuts through the egg richness of the batter; the sugar melts into a glaze at the edges. There is nothing to improve here. Make the batter, get your pan hot, and do not fiddle with it.

Lemon and Sugar Pancakes - classic british pancake recipe served on a plate, photographed from above

Ingredients

125g (4½oz)plain flour, sifted
300ml (10fl oz)whole milk
1large egg, at room temperature
25g (1oz)unsalted butter, melted, plus a little extra for the pan
a pinchfine salt
4 tbspcaster sugar, about 50g - fine crystals melt faster than granulated
1unwaxed lemon, juiced

Method

1
Sift the flour into a large bowl and make a well in the centre. Crack in the egg, add a pinch of salt, and pour in about a third of the milk.
Tip
A deep well stops the egg escaping before you start whisking.
2
Whisk from the centre outwards, gradually drawing in the flour from the edges. Add the remaining milk in two stages, whisking between each addition, until you have a smooth, thin batter about the consistency of single cream.
Tip
A few small lumps are fine - they cook out. What you want to avoid are pockets of dry flour.
3
Stir in the melted butter. Rest the batter for 20 minutes if you can - the flour hydrates and the pancakes come out more tender. If not, carry on immediately.
4
Before you start cooking, set out a bowl of caster sugar and the halved lemon next to the hob. The sugar goes on while the pancake is warm enough to slightly melt it - you do not want to be searching for these once the pancake is in your hand.
5
Heat a non-stick frying pan (20-22cm) over medium-high heat. Add a tiny knob of butter and swirl to coat. When the foam subsides, the pan is ready.
Tip
The pan should be properly hot. If a drop of water skips across the surface, you are there.
6
Pour in just enough batter to coat the base in a thin, even layer, tilting the pan immediately as you pour. Cook for about 1 minute until the edges are dry and the underside is golden and beginning to lift.
Tip
If the batter sits thick and does not spread, add a splash more milk and stir.
7
Flip the pancake - either with a palette knife or a confident wrist flick - and cook for a further 30 seconds. Slide onto a warm plate.
Tip
The first pancake is almost always a write-off. Use it to test the heat and batter thickness, then adjust.
8
Sprinkle a tablespoon of caster sugar evenly across the warm pancake, then squeeze lemon juice over from a height for even coverage. Roll the pancake tightly and eat immediately. Repeat with the remaining batter.
Tip
Sugar before lemon - always. The sugar needs contact with the warm surface to begin dissolving.

Pro Tips

→Sugar goes on before the lemon. It needs the heat of the warm pancake to begin melting. Add lemon first and the sugar slides straight off.
→Use an unwaxed lemon and squeeze from a height - it gives more even coverage across the whole pancake.
→Eat each pancake the moment it is rolled. Lemon and sugar pancakes wait for no one.
→Fine caster sugar works much better than granulated here - the crystals are smaller and dissolve faster on contact with the warm surface.
→The first pancake is a temperature test. Pale and thick means the pan needs more heat; dark and spotted means turn it down slightly.

Topping Ideas

Blood orange instead of lemon for a sweeter, more complex citrus flavourA few drops of rosewater alongside the lemon juice for a floral noteA splash of Cointreau or Grand Marnier in place of - or alongside - the lemonA thin drizzle of runny honey over the sugar before the lemon

Learn More

Terms in this recipe

Pancake Day Shrove Tuesday Drop scone Crepe

Defined in the Pancake Day glossary.

Questions & answers

What is the difference between caster sugar and granulated sugar on pancakes?⌄

Caster sugar has finer crystals that begin to dissolve on contact with the warm pancake surface, creating a slightly glazed, melted effect. Granulated sugar stays grainy and does not melt in the same way. Either works, but caster sugar gives a noticeably better result and is worth buying specifically for this.

Can I make the batter the night before?⌄

Yes. The batter keeps covered in the fridge for up to 24 hours. Give it a good whisk before cooking - the flour settles to the bottom - and add a small splash of milk to loosen it back to the right consistency if needed.

Why do my pancakes tear when I try to roll them?⌄

Pancakes tear when they are too thick or slightly undercooked. Make sure your batter is thin enough to coat the pan in a single layer when you tilt it, and cook until the edges look fully dry before you attempt to flip or roll. A good non-stick pan also makes a significant difference.

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