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  1. Home
  2. Baking

Lemon and currant pancakes

A delicious twist on traditional pancakes. Perfect as a brunch or breakfast treat when left as is, or a beautiful dessert when topped with fruit and cream. - by Chantal Walsh
  • 28 Mar 2017
Lemon and currant pancakes
Cook: 15 Minutes - easy - Makes 8 - Vegetarian - nut-free - pregnancy-safe
Proudly supported by

A delicious twist on traditional pancakes. Perfect as a brunch or breakfast treat when left as is, or a beautiful dessert when topped with fruit and cream.

Ingredients

1 cup self-raising flour

1 cup milk

2 tbsp sugar

½ tsp baking soda

1 pinch salt

2 eggs

finely grated rind of ½ lemon

3 tbsp butter, melted

1 cup currants, or blueberries

Method

  1. Mix all ingredients, except butter and currants, to make a smooth batter. (If you prefer, use a food processor.) Beat in butter and currants.
  2. Lightly grease a heavy frypan and cook a ladleful of mixture at a time over a medium heat, tilting the pan to spread batter evenly into a large pancake. As bubbles form, turn to cook the other side. Cook until golden brown and fully cooked through.

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