The best recipe for lemon pancakes with strawberry sauce

Food Cravings

Some days we just have to eat that one food and today the team were really craving pancakes!

This recipe is simply, quick and comes together with just a few ingredients. I cannot even put in words how delicious these lemon pancakes are. A midweek treat of pancakes with a fresh fruit filling.

Melt 30g of unsalted butter in a small pan, then remove from the heat and set aside to cool. Put 100g of plain flour into a large bowl. Break 1 large egg into a bowl, add a second egg yolk, then mix together with a fork or small whisk. Pour in 350ml of milk, then add to the flour, together with the cooled butter and mix to a thin batter. A few lumps won’t hurt. If you have time, let the batter rest for half an hour.

Finely grate the zest from 1 lemon, then stir into the rested batter. Melt 50g of butter in a small pan, then remove from the heat. Warm a shallow pan that doesn’t stick over a moderate-to-low heat, then pour in 1 tbsp of the melted butter. Pour a ladleful of the batter into the pan and twist the pan left and right and back and forth until the base is covered with a thin layer of batter.

Cook the pancake over the heat until it is golden on the underside then, with the help of a palette knife, flip the pancake over and cook the other side. Slide out on to a warm plate. Add a little more butter to the pan, then repeat until you have six thin pancakes.

Make the strawberry sauce: remove the leaves from 250ml of strawberries and put them in a food processor or blender with 1 tbsp of icing sugar and the juice of 1 lemon. Add 6 mint leaves, then process to a smooth sauce. Taste for sweetness. Thinly slice a further 100g of strawberries and add to the sauce.

Put a pancake on each plate and spoon over the strawberries and strawberry sauce. Makes 12 pancakes

Instead of strawberry sauce, the pancakes can be filled with chopped mango and mango purée; stewed apple with a seasoning of lemon juice and cloves; or raspberries and raspberry purée.

Make the pancakes a day in advance if you wish. They will keep, covered with an upturned plate, in the fridge.

I have seasoned the pancakes with lemon zest, but you could also add a pinch of grated orange zest, rose or mint sugar or finely chopped lemon thyme.