Créme Fraiche and Lemon Pancakes

These light and fluffy pancakes are superb for breakfast or pancake day!

Difficulty

Low

Time

20 min

Author

Kenwood

Ingredients

Servings

4

Makes

8 pancakes

For the batter:

  • 250 g plain flour

  • 1/2 tsp salt

  • 1 tsp baking powder

  • 80 g sugar

  • 150 g crème fraîche

  • 1 tsp lemon juice

  • 2 eggs

  • 250 ml milk

  • 1 tsp vegetable oil

For the syrup:

  • 150 g frozen fruit, any fruit

  • 2 Tbsp honey

  • 2 Tbsp sugar

Utensils

Frying pan, Whisk Tool

Instructions

For the batter:

Add all the ingredients into the bowl (Not the eggs, milk, vegetable oil)

Gradually add the milk and eggs to the mixture

Heat the frying pan in a medium heat

Add the vegetable oil

Then wipe the oil off with the paper (be careful not to burn yourself)

Return the pan to the heat

Add a spoon full of batter into the pan (making a 7cm disc)

Turn the pancake over after 30 seconds and cook the other side

For the syrup:

Place all ingredients in the food processor

Place the pancakes onto the dish and sprinkle with the syrup

​​​​​​​