Classic pancakes with sugar and lemon

Make in advance and chill for up to eight hours before use

Makes 8-10 pancakes


  • 75g/3oz plain flour
  • Pinch of salt
  • 2 large Lion Quality eggs
  • 150ml/1⁄4pt milk
  • A little oil for frying
To serve:
3 lemons


Place the flour, salt and eggs in a large bowl with half the milk. Whisk until lump-free.

Add the remaining milk and whisk until smooth. Or place all the ingredients in a food processor and blend. Pour the mixture into a jug.

Heat a 20cm/8in diameter non-stick frying pan, drizzle a little oil in the centre and spread it around with a piece of scrunched kitchen paper.

Pour a little batter into the pan and immediately tilt to spread it thinly and evenly.

Cook for 2 minutes or until the top is set and the base golden. Turn the pancake over with a spatula – or, if you are feeling brave, flip!

Cook for 1-2 minutes, or until the base of the pancake is golden. Transfer to a plate and keep warm. Interleave with greaseproof paper as you make a stack.

Squeeze lemon juice and sprinkle sugar on the pancake, roll and serve. 

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