It is Pancake Dayhurrah. I think everyone loves a pancake. Whether it comes in the form of a stubby little scotch versiontopped with a nub of butter (replacement) or crammed full of chubby sultanas; or indeed a delicateveil like crepe rolled in to a lemon and sugar tube or folded in the shape of a fan; or perhaps you would prefer a richerthicker American varietysweet and fluffy and glistening with a pouring of maple syrup. Whatever your choicepancakes are a must and a deliciousquick way of getting a little joy in to your kitchen and a smile on you loved one’s faces.
Hmmnowthe question is: is this an American or a Scotch pancake? Its width and depth make me think scotchbut its taste and texture makes me shout lovelyfluffy American pancake. Quite franklyI don’t mind what we call itas long as we are all (and by allI mean all us intolerants and allergics of the world) getting to tuck in to a delicious breakfast/afternoon tea/supper of Lemon & Sugar Pancakes.
This pancake base is so simple to make and there are so many wonderful variations that I cannot resist offering a few extra options:
For Apple & Cinnamon Pancakesremove the lemon zest from the batter and instead grate in 1 peeled and cored eating apple and 1 tsp of ground cinnamon. Serve with a drizzle of agave syrup.
For Blueberry Pancakesremove the lemon zest from the batter. Once the pancakes have been spooned in to the panscatter a few fresh blueberries over the top and continue to cook as normal. Serve with a pouring of maple syrup.
For indulgent Chocolate Chip Pancakesremove the lemon zest from the batter and instead add 30g of dark chocolate (I recommend using Montezuma’s Chilean Dark Chocolate) broken up in to small nibs. Mix the chocolate pieces through and continue to cook as normal. Add a knob of butter to serve.
LEMON & SUGAR PANCAKES
Makes around 6 pancakes
For the pancakes
125g Doves Farm Gluten Free Self Raising Flour
125ml rice milk
1Orgran egg replacer – 1 heaped tsp of egg replacer mixed with 2 tbsp of water
A small pinch of sea salt
The zest of 1 lemon
3 tsp butter replacement (Pure Sunflower Spread)
For the topping
The juice of 1 lemon
Caster sugar to sprinkle liberally
Begin by combining the floursaltmilk and egg replacer in a large mixing bowl and whisk until you have a smoothfluffy batter. Add the lemon zest and stir the mixture until combined.
Add a tsp of the butter replacement to a large frying pan and heat over a medium heat until the butter has melted. It is best to cook the pancakes in batches3 at a timereplenishing the butter every each time you cook a new batch and keep the remaining cooked pancakes warming in the ovenwrapped in baking parchment. Carefully spoon in the pancake mixture – using roughly 1 heaped tablespoon of batter for each pancake – and use the back of the spoon to shape the pancake in to a round.
Cook them for a few minutes until golden on their baseand then flip over to cook the other side for a further few minutes or until golden. Once the pancakes are cooked and fluffydrizzle liberally with the lemon juice and as much sugar as you require. Serve as soon as possible.