- 300g plain flour
- 4 eggs, lightly beaten
- 500ml milk
- 60ml lemon juice, approx
- 2 tablespoons caster sugar, approx
- Sift the flour into a bowl. Combine the eggs and milk then add to the flour. Mix until the batter is smooth then cover and leave to stand for 30 minutes.
- Lightly grease a heated pan with butter then pour in about 3 tablespoons of batter. Tilt the pan to spread the batter evenly. Cook until a light golden brown underneath, flip and cook the other side.
- Keep pancakes warm while cooking remaining batter. Serve the pancakes sprinkled with lemon and sugar.
Did you know… The world record for the highest pancake toss is 329cm.