You'll learn that when searching for a sugar and lemon pancake recipe that this delightful version is a standard British meal. They are lacy and slim like a crepe rather than the usual pancakes we are used to having for morning meal.
In fact, the British sugar and lemon pancakes date back a long time and have been included in many customs for years. They are typically created on Shrove Tuesday (sometimes called Pancake Day in Britain), the day before Lent commences. Years ago the Christians confessed theirs sins and were then absolved of those sins or "shriven" on the day before Ash Wednesday. This day was their last opportunity to "live it up" and eat eggs and fats before the long Lenten period. Pancakes like this became the custom. Apart from consuming the pancakes, throwing the pancakes up to flip them became part of the tradition. You can occasionally see this at Mardi Gras in New Orleans or Carnival in Rio.
For your own Shrove Tuesday celebration or just for a treat that is both tart and sugary, here is a typical sugar and lemon pancake recipe. The sole challenging part to making these pancakes is getting them nice and slim like they are meant to be.
British Sugar And Lemon Recipe Ingredients
1 cup of flour A pinch of salt 2 eggs 1- cups of milk 2 ounces of butter Granulated sugar and lemon wedges
Instructions
1. Sift the flour into a bowl and put the salt. Utilise the rear of a spoon to make a "well".
2. Add the eggs into the well together with half of the milk. Using a whisk, gradually stir the flour into the eggs and milk. Beat the mixture well till all the lumps are gone and the batter is nice and even.
3. Add the rest of the milk and whisk again.
4. Warm an 8-inch frying pan on high. When it is hot, turn the heat down to medium.
5. Melt the butter in the frying pan and then put it into a small bowl. Measure 2 tablespoons of butter and include it to the batter, mixing well.
6. Put 3 tablespoons of batter into the frying pan, slanting and moving the pan as you put the batter so that it coats the bottom of the pan.
7. Cook the pancake for 30 to 60 seconds or until it gets somewhat brown. Then flip the pancake and cook the second side till it is light brown. Put the pancake on a dish and repeat this process (starting with a little melted butter) till all of the pancakes are cooked.
If the pancakes get too cool, you can reheat them in the microwave or keep them in a warm oven wrapped in foil until you are ready to eat.
To serve the pancakes, squeeze lemon over them and sprinkle them with sugar. Then either roll them up or fold them in half twice to form triangles. Once they are rolled or folded, add a little more lemon and sugar.
Tips
If it is your 1st time creating these crepe-like sugar and lemon pancakes, you might want to do a practice pancake or two to get a feel for how much batter to use and how much to spread the batter in the pan. The amount of batter you use is dependent totally on the size of the pan you use.
In fact, the British sugar and lemon pancakes date back a long time and have been included in many customs for years. They are typically created on Shrove Tuesday (sometimes called Pancake Day in Britain), the day before Lent commences. Years ago the Christians confessed theirs sins and were then absolved of those sins or "shriven" on the day before Ash Wednesday. This day was their last opportunity to "live it up" and eat eggs and fats before the long Lenten period. Pancakes like this became the custom. Apart from consuming the pancakes, throwing the pancakes up to flip them became part of the tradition. You can occasionally see this at Mardi Gras in New Orleans or Carnival in Rio.
For your own Shrove Tuesday celebration or just for a treat that is both tart and sugary, here is a typical sugar and lemon pancake recipe. The sole challenging part to making these pancakes is getting them nice and slim like they are meant to be.
British Sugar And Lemon Recipe Ingredients
1 cup of flour A pinch of salt 2 eggs 1- cups of milk 2 ounces of butter Granulated sugar and lemon wedges
Instructions
1. Sift the flour into a bowl and put the salt. Utilise the rear of a spoon to make a "well".
2. Add the eggs into the well together with half of the milk. Using a whisk, gradually stir the flour into the eggs and milk. Beat the mixture well till all the lumps are gone and the batter is nice and even.
3. Add the rest of the milk and whisk again.
4. Warm an 8-inch frying pan on high. When it is hot, turn the heat down to medium.
5. Melt the butter in the frying pan and then put it into a small bowl. Measure 2 tablespoons of butter and include it to the batter, mixing well.
6. Put 3 tablespoons of batter into the frying pan, slanting and moving the pan as you put the batter so that it coats the bottom of the pan.
7. Cook the pancake for 30 to 60 seconds or until it gets somewhat brown. Then flip the pancake and cook the second side till it is light brown. Put the pancake on a dish and repeat this process (starting with a little melted butter) till all of the pancakes are cooked.
If the pancakes get too cool, you can reheat them in the microwave or keep them in a warm oven wrapped in foil until you are ready to eat.
To serve the pancakes, squeeze lemon over them and sprinkle them with sugar. Then either roll them up or fold them in half twice to form triangles. Once they are rolled or folded, add a little more lemon and sugar.
Tips
If it is your 1st time creating these crepe-like sugar and lemon pancakes, you might want to do a practice pancake or two to get a feel for how much batter to use and how much to spread the batter in the pan. The amount of batter you use is dependent totally on the size of the pan you use.
About the Author:
The author loves cooking pancakes and has a blog devoted to it. You may uncover inside the site recipes like british sugar and lemon pancake recipe among others. For more of these recipes, look into pancake recipes.
