British Pancake Recipe (Sugar&Lemon Pancakes)
You’ll discover that when looking for a sugar and lemon pancake recipe that this tasty version is a traditional British dish. They are lacy and thin like a crepe
rather than the typical pancakes we are accustomed to having for breakfast.
In fact, the British sugar and lemon pancakes
date back a long time and have been involved in many traditions for years. They are often made on Shrove Tuesday (somtimes called Pancake Day in Britain), the day before Lent begins. Years ago the Christians confessed theirs sins and were then absolved of those sins or “shriven” on the day before Ash Wednesday. This day was their last chance to “live it up” and eat eggs and fats before the long Lenten period. Pancakes like this became the tradition. Besides eating the pancakes, tossing the pancakes up to flip them became part of the tradition. You can sometimes see this at Mardi Gras in New Orleans or Carnival in Rio.
For your own Shrove Tuesday celebration or just for a treat that is both tart and sweet, here is a typical sugar and lemon pancake recipe. The only tricky part to making these pancakes is getting them nice and thin like they are meant to be.
British Sugar And Lemon Recipe Ingredients
1 cup of flour
A pinch of salt
1-¼ cups of milk
2 ounces of butter
Granulated sugar and lemon wedges
1. Sift the flour into a bowl and add the salt. Use the back of a spoon to make a “well”.
2. Add the eggs into the well along with half of the milk. Using a whisk, gradually stir the flour into the eggs and milk. Beat the mixture well until all the lumps are gone and the batter is nice and smooth.
3. Add the rest of the milk and whisk again.
4. Heat an 8-inch frying pan on high. When it is hot, turn the heat down to medium.
5. Melt the butter in the frying pan and then pour it into a small bowl. Measure 2 tablespoons of butter and add it to the batter, stirring well.
6. Put 3 tablespoons of batter into the frying pan, tilting and moving the pan as you add the batter so that it coats the bottom of the pan.
7. Cook the pancake for 30 to 60 seconds or until it gets slightly brown. Then flip the pancake and cook the second side till it is light brown. Put the pancake on a plate and repeat this process (starting with a little melted butter) until all of the pancakes are cooked.
If the pancakes get too cool, you can reheat them in the microwave or keep them in a warm oven wrapped in foil until you are ready to eat.
To serve the pancakes, squeeze lemon over them and sprinkle them with sugar. Then either roll them up or fold them in half twice to form triangles. Once they are rolled or folded, add a little more lemon and sugar.
If it is your first time making these crepe-like sugar and lemon pancakes
, you might want to do a practice pancake or two to get a feel for how much batter to use and how much to spread the batter in the pan. The amount of batter you use depends totally on the size of the pan you use.