Total Time
20mins
Prep 10 mins
Cook 10 mins

These pancakes can be served for breakfast or as a dessert, with a big dollop of caramel or vanilla ice cream.

Ingredients Nutrition

Directions

  1. In a large bowl, mix together the flour, baking powder, sugar and milk powder.
  2. Make a well in the middle and whisk in the egg and water (add a little more than 1/2 cup of water if you want a thinner mixture).
  3. Stir in the melted butter, grated lemon rind, raisins and the chopped cashew nuts.
  4. Lightly grease a non-stick pan and heat to a medium temperature.
  5. Spoon several tablespoons of the batter into the pan and cook until bubbles appear on the surface and pancake is brown underneath.
  6. Turn over and cook for about a minute on the other side; Repeat with rest of mixture.
  7. Serve with maple syrup and lemon wedges, and/or a scoop of ice cream or cream if serving as a dessert.
  8. Makes 4-6 pancakes.
Most Helpful

5 5

Wonderful pancakes! I added the extra water which produced a light pancake but still with enough substance that we like so well. Topped with a light whipping cream and you have a wonderful treat. A real winner, Nic.

4 5

Quick and easy to put together. Cooked these in a small amount of butter and drizzled with maple syrup. I did need to use a little more water than the recipe called for. Really liked the nutty crunch with raisins.

3 5

Sorry!! these pancakes were ok, but a little on the heavy side. The instructions were good except that it says nothing about the tablespoon of melted butter listed in the ingredients. So I added it to the batter at the end. The taste was good, I served them with butter, a shake of splenda and a good squeeze of lemon over, thanks for sharing and good luck in the contest.