Wednesday, 28 November 2012

Lemon & sultana scotch pancakes


100g Self Raising Flour, 50g Caster
Sugar, 1 egg, juice of 1 lemon,
2 tbsp sultanas

Serves: 6 preparation: 30 minutes

Before I learned to make Scotch pancakes in my teens, I remember my father buying lemon and raison ones from the supermarket. The few which were not tragically burned (my father cannot be trusted with a toaster), tasted lovely - but you will never know the true wonder of these fluffy, thick, amazing pancakes unless you make them fresh. I use sultanas, as I love the plump juiciness, and fresh lemon juice instead of the delicate lemon zest that a typical recipe will recommend. Give them a try!

1) Soak the sultanas in the juice of 1 lemon whilst you crack the egg into a bowl and whisk thoroughly.

2) Sift in the flour and sugar along with the lemon juice and sultanas and whisk into a batter. Leave to rest for at least 10 minutes, ideally an hour.

3) Stir through and ladle a spoon full of batter into a hot pan. Using a spatula, work round the edges, then when bubbles begin to appear in the surface of the pancake batter, flip over.

4) Each side should cook in about 2 minutes, giving you light, fluffy pancakes. These can be eaten immediately or toasted later. Best served with butter.

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