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.
- In a large bowl, mix together the flour, baking powder, sugar and milk powder.
- 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).
- Stir in the melted butter, grated lemon rind, raisins and the chopped cashew nuts.
- Lightly grease a non-stick pan and heat to a medium temperature.
- Spoon several tablespoons of the batter into the pan and cook until bubbles appear on the surface and pancake is brown underneath.
- Turn over and cook for about a minute on the other side; Repeat with rest of mixture.
- Serve with maple syrup and lemon wedges, and/or a scoop of ice cream or cream if serving as a dessert.
- Makes 4-6 pancakes.
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.
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.
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.