Brunch English Pancakes

This is an old hand-me-down recipe & my boys eat them as fast as they come from the pan. They can be spread with jam if you like.

• Ready In: 12 hrs 15 mins
• Serves: 4
• Yields: 10 pancakes

Ingredients

• 1 1⁄2 cups flour
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon baking powder
• 2  eggs
• 2  cups milk
• 1 -2  fresh lemon
•  sugar, to sprinkle on each

Directions

1. Sift dry ingredients.
2. Lightly beat eggs into milk.
3. Add liquid ingredients to dry, mixing with wire whisk.
4. Cover & refrigerate over night.
5. Heat a small crepe pan, brush lightly with oil.
6. Add about 1/4 c batter to pan, tilt to cover the bottom-cook till top is just dry, flip gently & cook about 30 sec more.
7. Remove to plate; sprinkle with sugar, squeeze fresh lemon over top & roll up.
8. Repeat with remaining mix.
9. Quantity will depend on pan size & thickness.
10. Yield is approx 10-12.
11. Can be kept warm in a 250 degree oven until time to serve.