Shrove Tuesday pancakes with lemon and caster sugar
Thin, tender British pancakes — quick batter, 30-minute rest, fry until lacy and serve with tart lemon and caster sugar.
Pancake Day is for batter-spattered shirts and the timeless decision: sugar and lemon, or something more indulgent? This is the proper British style — thin, lacy pancakes that fold easily and take a squeeze of lemon like they were born to.
The recipe is deliberately simple: a whisk, a short rest and careful frying on the hob. Make them for a quick family treat or double the batch for a parade of improvised fillings later in the week.
Ingredients
- 250 g plain flour
- 3 large eggs
- 500 ml whole milk
- 30 ml sunflower oil
- 25 g unsalted butter
- 30 g caster sugar
- 2 lemons — zest and juice for serving
- 0 ml salt
- 5 ml vanilla extract — optional
Equipment
- sieve
- measuring jug
- ladle
- spatula
Instructions
Sieve the plain flour and salt into a large mixing bowl, then make a shallow well in the centre.
Crack the large eggs into the well, whisk gently while gradually pouring in the whole milk so the mixture becomes a smooth, lump-free batter. A whisk and steady hand help here.
Stir in the sunflower oil and vanilla extract (if using) until the batter is glossy and runs off the whisk in a thick ribbon. If you see small lumps, whisk a little longer.
Leave the batter to rest at room temperature for 30 minutes. This relaxes the gluten and gives lighter, more tender pancakes.
Heat a non-stick frying pan over a medium hob. Add a small knob of unsalted butter and swirl to coat. Pour about 60 ml batter (a large tablespoon and a half) into the pan, tipping to spread to a thin circle. Cook for 45–60 seconds until the edges look dry and bubbles appear, then flip and cook the other side for 30–45 seconds. Repeat to make 8–10 pancakes, wiping the pan with kitchen paper between batches if it browns.
Keep cooked pancakes warm on a plate stacked in a low oven if you like (90°C fan/110°C conventional) while you finish the batch.
Stack the pancakes, sprinkle each with caster sugar, squeeze over lemon juice and scatter lemon zest. Serve immediately while hot.
Tips
- Resting the batter for 30 minutes makes a noticeable difference — it relaxes the gluten and reduces bubbles for an even, tender pancake.
- Measure batter with a 60 ml ladle or a measuring jug for uniformly sized pancakes that cook evenly.
- Keep cooked pancakes warm in a low oven (90°C fan/110°C conventional) on a plate covered loosely with kitchen paper to prevent sogginess.
- If the first pancake sticks or browns too fast, turn the heat down; the first pancake is a test and often the only one that's imperfect.
- To freeze: separate cooled pancakes with baking paper, stack in a freezer bag and defrost in the fridge overnight; reheat gently on the hob or in a low oven.
Substitutions
plain flour → plain spelt flour, same quantity (250 g)
Stays closewhole milk → semi-skimmed milk, same quantity (500 ml)
Stays closesunflower oil → light olive oil or vegetable oil, same quantity (2 tbsp)
Stays closelarge eggs → for a vegan version: use 150 g silken tofu blended with 100 ml plant milk (results noticeably different)
Noticeably different
Nutrition
Per serving · estimated
- 500
- Calories
- 15 g
- Protein
- 61 g
- Carbs
- 22 g
- Fat
- 2 g
- Fibre
- 14 g
- Sugar
- 450 mg
- Sodium
FAQ
Can I make the batter the night before?
Yes — you can refrigerate the batter for up to 24 hours. Give it a good whisk before using and add a little milk if it has thickened.
Why are my pancakes rubbery?
Overworking the batter or cooking at too low a temperature can make them rubbery. Rest the batter and maintain a medium hob temperature so they cook quickly without prolonged exposure to heat.
How do I prevent pancakes from sticking?
Use a good non-stick frying pan, a small amount of butter and wipe between batches if residue builds up. Ensure the pan is properly hot before pouring the batter.
Can I freeze cooked pancakes?
Yes. Cool completely, separate with baking paper, freeze flat in a sealed bag and defrost in the fridge before reheating on the hob or in a low oven.
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