Pancakes with Lemon and Sugar

Fluffy French crêpes with bright lemon zest

A simple dessert of delicate buttermilk-style pancakes finished with lemon zest and sugar.

Shopping list

In a large bowl, whisk together the plain flour, baking powder, sugar and salt until evenly combined.

2 min
In a second bowl, beat the eggs, then stir in the milk, melted butter and vanilla extract until smooth.

2 min
Pour the wet mixture into the dry ingredients and gently stir until just combined; leave a few small lumps.

Tip Do not overmix or the pancakes will become tough

2 min
Grate the zest of one lemon into the batter and stir to distribute; set aside the juice.

3 min
Heat a non-stick skillet over medium-low heat for one minute before adding the first pancake.

1 min
Pour 60 ml of batter per pancake and cook until bubbles form on top and the underside is golden, then flip.

Tip Cook four at a time if the pan is large

8 min
Keep finished pancakes warm in an oven preheated to 150 C, stacked on a tray.

1 min
Squeeze the juice of the second lemon over the warm pancakes and dust with the remaining sugar to serve.

1 min

Pancakes turn out lightest when the batter rests for two minutes before cooking.
Use a low, steady heat; high heat burns the outside before the centre sets.
Flip only when bubbles persist on the surface; this guarantees an even set.

Milk: Swap in 250 ml of almond milk for a dairy-free version; add a drop of vanilla.
Sugar: Use 30 g of caster sugar or 40 g of icing sugar for a finer finish.
Lemon: Substitute 15 ml of rosemary-infused honey for the lemon sugar if you prefer a floral note.