Brunch English Pancakes
![photo by Derf2440](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/23/97/3/picCwDH6A.jpg)
photo by Derf2440
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/pie.png)
![photo by Pauline E.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/feed/23973/ttHGUdZTdCblMpQkUuoA_E2F777CA-94C4-40DC-BD21-A5EB325CA349.jpeg)
![photo by Derf2440](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/23/97/3/picQ49skp.jpg)
- Ready In:
- 12hrs 15mins
- Ingredients:
- 7
- Yields:
-
10 pancakes
- Serves:
- 4
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
- Sift dry ingredients.
- Lightly beat eggs into milk.
- Add liquid ingredients to dry, mixing with wire whisk.
- Cover & refrigerate over night.
- Heat a small crepe pan, brush lightly with oil.
- 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.
- Remove to plate; sprinkle with sugar, squeeze fresh lemon over top & roll up.
- Repeat with remaining mix.
- Quantity will depend on pan size & thickness.
- Yield is approx 10-12.
- Can be kept warm in a 250 degree oven until time to serve.
Reviews
RECIPE SUBMITTED BY
Iron Bloomers
United States
Just a bit about me............I'm short!