Ingredients

The following ingredients have 4 Servings
  • 100 g Plain Flour
  • 2 tsp Baking powder
  • 1 tbsp Caster sugar
  • 1 Egg (separated)
  • 150 mls Semi-skimmed milk
  • 25 g Butter
  • 1 Grated zest of a small lemon
  • Handful of raisins or currants

Instruction

  • Sift the flour, baking powder and caster sugar into a large bowl.
  • Make a well in the centre and quickly stir in the egg yolk, milk, lemon zest and melted butter with a wooden spoon.
  • Whisk the egg white until it forms stiff peaks and quickly fold into the mixture.
  • Heat and lightly grease a griddle pan (or frying pan if you don’t have one).
  • The pan is the right temperature when a drop of water splutters on the surface.
  • Using a small ladle or batter dispenser drop enough batter onto the griddle to form pancakes of about 7cm (3 in) in size.
  • Sprinkle a few raisins/currants onto the wet batter. Making 3 at a time works well.
  • Cook until bubbles form on the surface and they look slightly dry, turn and cook the other side until golden brown.
  • When cooked, either serve immediately, keep warm on a plate covered with foil over a pan of simmering water or serve cold.
  • Top with butter, jam, honey, syrup or lemon curd.
  • Should make 12 pancakes depending on size.