Lemon and sugar pancakes (Serves 4)
2 eggs
2dsp plain flour
200g caster sugar
300ml milk
Pinch of salt
Knob of butter
1 lemon, juiced
Mix the eggs, flour, two teaspoons of sugar and salt to a paste. Slowly add the milk mixing continuously until it becomes the consistency of paint.
Pour into a flat, hot, buttered pan. Lift the pan, moving the mixture so that it evenly coats the base of the pan to form a thin pancake.
After about two minutes, the pancake should be loose. Tease the edges and then with a rolling motion, toss the pancake and catch it again to cook the other side for around one minute.
Serve with the rest of the sugar decanted into a bowl, and lemon juice, for everyone to help themselves to.
Recipe courtesy of the Happy Eggs Co, visit thehappyegg.co.uk for more details.
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