It’s Pancake Day!


Pancakes are all the rage at the moment, from protein pancakes, to the quick and easy two ingredient banana pancakes or even the naughty Nutella ones. Here at The Cooking Academy, we think the classic pancake still has its place.

The classic lemon and sugar toppings are still my favourite. In my version, I add the zest of the lemon into the batter to incorporate the healthiest part of the lemon into the actual recipe. Did you know that the zest of the lemon contains 5-10 times more vitamin C than the juice? Although lemons are known for their high vitamin C content –they also contain; vitamin A, beta carotene, folate, calcium, magnesium, and potassium. Of course the lemon peel is often overlooked in cooking and relegated to the bin but in fact it is much more of health rejuvenators in removing toxins from the body.

Once cooked, you can add the brown sugar or honey or maple syrup and lemon juice for a wonderful treat this Pancake Day.


110g plain flour

Pinch of salt

2 large eggs

250ml semi-skimmed milk or any non-dairy milk if you prefer

50g butter

Zest of 1 lemon

To serve:

Brown unrefined sugar or honey or maple syrup

Lemon juice

Lemon wedges

Cooking Instructions:

Start by cutting the butter into five cubes

Sieve the flour and salt into a large mixing bowl and grate in the lemon zest

Make a well in the flour mixture, add the milk and begin whisking the mixture with a balloon whisk

Now add the eggs and whisk to incorporate all of the ingredients together into a smooth batter, resembling double cream, scraping any residual flour on the sides of the bowl as you go

Now melt one of the cubes of butter in a frying pan making sure the temperature isn’t too high to avoid burning the butter, using a ladle or small cup scoop out 1 ladle of the batter and carefully pour into the frying pan and tilt the pan to evenly distribute the batter all over the pan to make a very thin pancake (the art of making a fine pancake)

Maintain a low to medium heat to avoid the pancake browning too quickly. Don’t worry if the pancakes sticking, it will unstick once it is cooked on the bottom side.

Using a palette knife slowly begin to lift the pancake at the sides to check if it is cooked. When cooked have a go at flipping the pancake, carefully avoiding smacking the ceiling! J Once flipped, cook the other side of the pancake for about a minute and a half or until lightly golden

To serve, sprinkle with brown sugar and freshly squeezed lemon juice from the previously zested lemon. Roll and fold however you please and enjoy!



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