Sift the flour and sugar into a bowl. Make a well in the centre of the dry ingredients. Add the lemon zest, milk, egg and melted butter/margarine and whisk to combine. Heat a large non stick frying pan over medium low heat and grease lightly with butter or oil.
For each pancake, place 2 tablespoons of batter into the pan. Cook for 2 minutes or until bubbles form on the surface. Turn and cook for a further 1 to 2 minutes or until the pancakes are cooked through.
Ingredients
1 cup self raising flour
2 Tbsp Chelsea White Sugar
½ tsp finely grated lemon zest (optional)
1 cup milk (or Soy/Rice milk)
1 egg, lightly beaten
30g butter, melted (or margarine)
To serve:
2 bananas, sliced
1 punnet blueberries (or frozen berries defrosted)
Chelsea Maple or Honey Maple Flavoured Syrup
For each pancake, place 2 tablespoons of batter into the pan. Cook for 2 minutes or until bubbles form on the surface. Turn and cook for a further 1 to 2 minutes or until the pancakes are cooked through.
1 cup self raising flour
2 Tbsp Chelsea White Sugar
½ tsp finely grated lemon zest (optional)
1 cup milk (or Soy/Rice milk)
1 egg, lightly beaten
30g butter, melted (or margarine)
To serve:
2 bananas, sliced
1 punnet blueberries (or frozen berries defrosted)
Chelsea Maple or Honey Maple Flavoured Syrup
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