Pancake with Meyer Lemon and Sugar

It’s Shrove Tuesday today, which is the last Tuesday before Lent. Traditionally this is the day on which the English eat pancakes. It is often known as ‘Pancake Day’. The recipe I use comes from a book I got from my mom’s cookery library, titled ‘The Dairy Book of Home Cookery – New edition for the 90s’. Needless to say it is old and very much out of print, but it is full of fantastic traditional British recipes. I thought I’d share this one! These pancakes can be eaten with sweet fillings – the traditional filling being lemon juice and sugar. But it works equally well with savory fillings such as cheese and cooked spinach/cheese and sauté’d mushrooms or steamed asparagus or leftover chicken are particularly nice.

1/2 cup/4oz/100g plain flour (I used what they call ‘all-purpose’ and it was fine)
300ml milk
Pinch salt
1 egg
1 tbs melted butter (optional)
Oil or butter for cooking
Sugar and lemon to serve (or any other topping)

What you do:
– Sift the flour and salt into a bowl (I use a big measuring jug)
– Add the egg to the flour and mix.
– Whisk in half the milk until the batter is smooth.
– Whisk in the remaining milk.
– Add butter and mix in.

– Brush a non-stick frying pan with butter and allow to heat on medium high heat.
– Pour in some batter and tilt the pan until the batter covers the bottom of the pan in a thin layer.
– Cook pancake until you see the edges going brown.

– Flip the pancake, either with a spatula or toss it in the traditional way.
– Your pancake is ready when the underside is cooked.

– Squeeze on some lemon juice (I used a delicious aromatic Meyer lemon as I had one freshly picked off a tree, in hand), sprinkle with sugar roll up and eat!

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