Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Lemon drizzle pancakes recipe

0 ratings

We’ve taken the much-loved lemon and sugar pancake flavour combo and mashed it up with a lemon drizzle cake in our fun new pancake stack idea. See method

Makes 14 pancakes
Takes 30 mins
139 calories / serving
Freezable
Vegetarian

Ingredients

275g self-raising flour
1½ tsp baking powder
1 tbsp caster sugar
2 large eggs
300ml whole milk
1 lemon, zested
½ tbsp poppy seeds (optional)
30g butter

For the topping

75g granulated sugar
1 large lemon, juiced, plus zest and wedges to serve
Greek yogurt, to serve

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
590kj
139kcal 7%
Fat
4g 5%
Saturates
2g 10%
Sugars
8g 8%
Salt
0.4g 6%

of the reference intake
Carbohydrate 22.1g Protein 3.9g Fibre 0.8g

Method

In a large bowl, mix together the flour, baking powder and sugar. In a jug, whisk together the eggs and milk.
Slowly add the milk mixture to the flour, whisking continuously until you have a smooth batter. Whisk in the lemon zest and poppy seeds, if using.
Melt the butter over a medium-high heat in a large nonstick frying pan, then pour into the batter, whisk to combine.
Working in batches, spoon 2 tbsp batter per pancake into the pan and fry for 2-3 mins or until bubbling on the surface. Flip and cook for another 1-2 mins or until golden.
Meanwhile, in a small bowl, mix the sugar and lemon juice.
Divide the pancakes between plates, stacking on top of one another, then, using a skewer or cocktail stick poke holes into the pancake stack. Spoon over the lemon-sugar mix and serve with a dollop of Greek yogurt, lemon wedges and a sprinkle of lemon zest.

Freezing and defrosting guidelines

Freeze pancakes only – after cooling, stack them between layers of baking paper and place in a freezer bag or wrap in foil, and freeze for up to 3 months. Defrost in the wrappings and reheat as above. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Pancake Day recipes