Regardless of what day it falls on we always do a special breakfast for birthdays even if it is a school day. This time it was Lemon Pancakes served with Chocolate Dipped Strawberries and cream, no calories spared but what the hell eh?

The recipe was taken from a BBC Good Food magazine supplement and was supposed to include Blueberries but in the absence of such fruits an omission was made and we ended up with these adorable breakfast companions. Cooked by our house guest Ivy (she got up early to make them too!), photographed by me and scoffed by all. Enjoy.Lemon PancakesYOU WILL NEED

200g Plain Flour

1tsp Cream of Tartar

1/2 tsp Bicarbonate of Soda

1 tsp Golden Syrup

Zest 1 Lemon

200ml milk

1 Large Egg

Butter for frying

Lemon PancakesWHAT TO DO

1. Put the flour, cream of tartar and bicarb in a bowl and mix well. Stir in the golden syrup and the lemon zest.

2. Pour the milk into a measuring jug, break in the egg and mix well. Pour most of the milk into the flour mix and stir well with a rubber spatua. Add the remaining milk until you get a smooth, thick, pouring batter.

3. Heat the frying pan and brush with a little butter. When hot, spoon in the batter, 1 tbsp at a time. Bubbles will appear on the top as the pancakes cook – turn them at this stage, using a metal spatula. Cook until brown on both sides, then keep warm on a plate, covered with foil. Repeat until all the mixture is used up and serve with whatever takes your fancy!

*To make the pancakes a consistent size we used a small egg pan, it was perfect.Lemon Pancakes

[stextbox id=”tmk-box”]Visit the BBC Good Food website HERE [/stextbox]

Happy Cooking!


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