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Raspberry and lemon pancakes

Pancakes are so easy to make and they are so lovely for breakfast or brunch. These raspberry and lemon pancakes are a bit more special, they have a caramelized topping which tastes really yummy. Just add some custard, whipped cream, syllabub or ice-cream, and you’ll have a fantastic dish or dessert that’s ideal on Valentine’s Day, Mother’s Day, Pancake Day or celebrating anniversaries. I made mine with almond milk, but other plant-based milk can be used too if you have dairy issues. For a gluten-free version use appropriate flour, perhaps mixed with ground almonds.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 eggs
  • 1.5 cup self-raising flour
  • 1 cup milk plant-based, if needed
  • zest and juice of lemon
  • 1 tsp vanilla essence
  • Soda water approx. 2 Tbsps.
  • 1 tsp sunflower oil
  • 1 cup raspberries fresh or defrosted
  • Muscovado Sugar
  • Fresh raspberries to serve

Method
 

  1. Lightly beat the eggs in a bowl, then add the flour and milk. Stir until you get a smooth batter.
  2. Add the lemon zest, juice and vanilla. Add a small amount of soda water, then the oil and mix well. You should get a thick, but pourable batter. Rest for 10 minutes, if time allows.
  3. Lightly grease a large frying pan, then heat it over medium heat.
  4. Add a few ladles of the batter to the pan, letting them spread out into circles. Leave enough space between them.
  5. Arrange a few raspberries on top of each pancake, then scatter some sugar on top.
  6. Cook the pancakes for a couple of minutes, or until the surface is no longer runny, then using a spatula, carefully flip them over and cook for another minute or so.
  7. When the raspberries have caramelized and both sides are golden, transfer the pancakes to a plate.
  8. Make more pancakes with the remaining batter, greasing the pan between batches, if needed.