Recipe by: © Copyright, Annabel Langbein Media
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.
- 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
- Mix all ingredients, except butter and currants, to make a smooth batter. (If you prefer, use a food processor.) Beat in butter and currants.
- 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.
Fill these delicate pancakes with whipped cream and fresh berries for a special, dessert-style treat.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||4.7 g|
|Total carbohydrates||30.2 g|
|- Sugars||18.5 g|
|Dietary fibre||1.8 g|