We made these pancakes a long time ago and then forgot to post them… oops! But we’re posting them for you now as so many people will be baking their hearts out in the run up to Christmas (sorry about the c-bomb guys!) and this is a rather neat way of using up some leftovers. Remember when we made these lemon tarts? It made a bit too much mixture and it was far too tasty to contemplate throwing it down the sink so we popped it in the fridge and vowed to make something with it the following night. What we came up with was fluffy American-style lemon pancakes! Neither of us had ever made an American-style pancake before (British ones are more like crepes, they don’t have a rising agent) so it was pure making it up as we went along but these turned out beautifully. The measurements are total guesses, you’ll just have to go on the look and feel of your batter.
- Leftover Tarte au Citron mixture
- About 75g of plain flour (but this was just a guess based on how much lemon filling we had left)
- 1 tsp baking powder
- A little milk
Simply chuck the flour in to the lemon tart mixture and mix together, add the baking powder and then drizzle in milk while whisking until you reach a thick, liquid consistency. Then just heat a little butter and flavourless oil in a frying pan and dollop spoonfuls of your mixture in! Ours took around 2 minutes on one side and 1 minute on the other but just try to keep an eye on them. They’ll keep warm in a low oven and then eat them with whatever you fancy!
We hadn’t planned on making pancakes so we just had ours with a little butter on top but these would be lovely with some honey, maple syrup, or berries and yoghurt. We had some cut up into strips over yoghurt with some honey drizzled on for breakfast the next morning! If you don’t happen to have any lemon tart mixture lying around then you could make a standard American pancake recipe and add in some lemon zest for a citrusy kick.