My favourite shop bought pancakes are fluffy lemon & raisin ones so I thought I’d set about making my own for Pancake Day aka Shrove Tuesday which is next Tuesday 4th March. It’s the day before Ash Wednesday which is the 1st day of lent – traditionally a time for fasting and penance in the Christian calendar. So the idea is to use up all your rich foods like eggs, butter and flour in a feast of pancakes before the start of lent!
The good thing about these pancakes is that if there’s someone in your family (eg my daughter) who doesn’t like dried fruit then you can just omit it for their portion. These pancakes didn’t last long in our house and my daughter had almost eaten hers before I’d got them to the table; but then show me a kid who doesn’t like pancakes! We had these pancakes with some delicious home-made Lemon Curd which I shall be posting very soon!
To help with my pancake making I was sent 2 very useful items from Oxo to help me. The first was the Oxo Goodgrips Batter Dispenser (£8) which I found very useful for dispensing just the right amount of batter onto the griddle, it also had a handy base to rest on. The only downside was that some of my fluffy pancake mixture stayed adhered to the inside of the dispenser. The second was the Oxo Goodgrips Flip and Fold Omelette Turner (£8) which was also great for flipping my pancakes on my non-stick griddle. It has a silicone rounded head which is heat resistant up to 315°C and is dishwasher safe.
As this recipe is so frugal I am entering it into Credit Crunch Munch which I run with Helen of Fuss Free Flavours and is hosted this month by Angela of My Golden Pear. I am also entering it into Javelin Warrior’s Made with Love Mondays challenge as these pancakes are totally made from scratch. The Four Seasons Food Challenge theme this month is Food from the Heart and is hosted this month by Anneli and alternately with Louisa of Eat Your Veg, I think these pancakes fit that theme perfectly. I’m entering Ren Behan’s Simple and in Season event as a small bird told me that lemons are in season right now! And finally I’m submnitting my pancakes to Sarah of Maison Cupcake’s challenge Dead Easy Desserts as these pancakes are so versatile!
- 100g Plain Flour
- 2 tsp Baking powder
- 1 tbsp Caster sugar
- 1 Egg, separated
- 150 mls Semi-skimmed milk
- 25g Butter
- Grated zest of 1 small lemon
- 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.
Disclaimer: Thank you to Oxo for the Batter Dispenser and Omelette Turner, I was not paid for this post and all opinions are my own.