Easy Peasy Lemon Squeezy Pancakes – this is a really quick and easy pancake recipe, perhaps the simplest of all the pancake recipes. And if you were wondering, the actual grown up dictionary definition of the British idiom Easy Peasy is, “‘extremely easy’, this word is used mainly by children or when speaking to children”, and with this in mind it should be noted that this simple recipe is great for cooking pancakes with supervised children and getting the whole family involved. For more information on pancakes read this Pancakes Masterclass.
Easy Peasy Pancake Recipe
For a lump-free batter use melted butter and start with the sifted flour in a bowl, make a well in the centre, and start to gradually beat in the eggs, then the liquids, keeping a smooth whisking action, pulling everything in from the edge to the centre. Once everything is mixed stop beating and leave the batter to rest for 30 minutes, before quickly whisking again as you start to pour out the pancakes. It is always best to let a pancake batter rest or ‘stand’ for a little bit, so the raw flour can fully absorb the milk, but this simple recipe can be used straight away.
- 140g plain flour
- 4 eggs
- 1/4 tsp salt
- 200ml milk (full fat)
- 50g butter (melted)
- small amounts of sunflower oil (for cooking)
To make up the batter first melt the butter to a warm liquid. Sift the flour into a large mixing bowl, sprinkle in the salt, then make a well in the centre of the flour. Gradually beat in the eggs until a sticky batter is created. Gradually add in the milk, whisking as you go, (don’t be impatient a little at a time is best) and whisk until the batter is lump free. Finally whisk in the melted butter. If you have time let the batter rest in the fridge for up to an hour.
If you have allowed the batter to rest or ‘stand’ then give it a quick whisk to mix it. You can ladle the batter straight out of the mixing bowl or you can pour it into a large jug with a pouring spout. Using a jug with a pouring spout does help control the flow of pancake batter into the hot pan – but use a tissue to catch any drips after pouring.
Using a large non-stick frying pan (or specialist pancake pan) put it onto a medium heat, leave the pan to warm right through for a minute or two, then carefully wipe over the surface with a little sunflower oil dabbed onto a piece of kitchen paper, folded over to thicken it, keeping your fingers from the heat.
Ladle or pour some batter into the pan, tilting and moving the pan around to move the batter into coating all of the surface – for the first pancake pour off any excess and note how much batter was needed to thinly coat the pan all over, so that next time you start to get the measurements right when pouring in the batter for the next pancakes. The pancakes are made thinly so that they are easy to roll or fold with a filling.
Fry the pancakes for about 30 or 40 seconds (the thinner the pancake the quicker they cook) until the under side is golden and loosened from the edges – there is no need to play with the pancake, just let it cook through. Then flip the pancake over, slowly using a spatula, or quickly giving it a controlled toss if you are confident. Cook this side for another 30 seconds then slide onto a warm plate – when you start to build up a fair few pancakes keep them warm in a low heated oven.
Once a pile of pancakes are made, serve them with your favourite fillings (see below for ideas) or to eat them traditionally sprinkle over some lemon juice and caster sugar. Serve.
Pancake Filling Suggestions
1. Chocolate & Marshmallow Stickiness: Spoon over a little melted milk chocolate, sprinkle over a few mini marshmallows, roll up and place two of these pancakes on a plate with a scoop of vanilla ice-cream.
2. Crunchy Lemon Cream: Spread over a little lemon curd, break up two small meringue pieces and sprinkle over, and top off with a little whipped double cream. Roll them up and serve.
3. Banoffee Surprise: Spread over a little caramel sauce, place several slices of banana on the caramel, then top off with a little whipped double cream and grated milk chocolate. Roll them up and serve.
4. Choc Chip, Peanut Butter & Banana: In a small bowl mix 6 tbsp of smooth peanut butter (not the crunch type) with 2 tbsp icing sugar, 2 tbsp milk and 50 g of chocolate chips. Spread this mixture over half the open face of 4 pancakes, sprinkle over a few slices of banana, fold in half, then half again, and serve.
5. Lemon & Mascarpone: In a bowl mix 100g of soft mascarpone with the zest of 1/2 lemon, a tbsp of fresh lemon juice and 2 tbsp of lemon curd. Spoon some of this mixture down the centre of a pancake, 2 cm wide, then roll it up and serve.