Pancakes with citrus fruit butter recipe

14 ratings Rate
  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 380 calories / serving
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Make the citrus butter by mashing together the softened unsalted butter with the icing sugar, grated zest and juice of ½ orange and the grated zest of ½ lemon. Cover and chill until ready to use.

Prepare the pancake batter by sifting the flour and sugar into a large mixing bowl. Whisk the eggs and milk together in a jug then pour half onto the dry ingredients, whisking as you do until you have a thick, smooth batter. Pour the rest of the wet ingredients onto the dry and whisk until you have the right consistency of batter.

When ready to cook the pancakes, melt a knob of the citrus butter in a frying pan over a moderate heat until it stops foaming; make sure you keep some citrus butter in reserve. Add the batter and tilt the the pan so that it covers the surface evenly, adding a little more if it doesn't. Flip the pancakes once they are set on one side and cook the other side until golden and slightly crispy on the outside.

Arrange on a plate lined with a sheet of aluminium foil that is large enough to be wrapped around the pancakes loosely to keep them warm. Fold the pancakes into triangles and arrange on a serving plate.

Melt the reserved citrus butter in a saucepan over a moderate. Pour over the pancakes, garnishing with the julienned orange and lemon zest before serving.

  • Ingredients

  • For the pancakes

  • 100g plain flour
  • 1 large egg
  • 300ml 1% milk
  • 25g caster sugar
  • pared zest of 1 orange, julienned
  • pared zest of 1 lemon, julienned
  • For the citrus butter

  • 100g unsalted butter, softened
  • 25g icing sugar
  • grated zest and juice of ½ orange
  • grated zest of ½ lemon
  • Energy 1595kj 380kcal 19%
  • Fat 24g 34%
  • Saturates 14g 70%
  • Sugars 17g 19%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 36.3g Protein 7.4g Fibre 1g


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