Totally Tasty Lemon and Lavender Sugar Pancakes

If you’re a fan of classic pancakes then you must try Lemon and Lavender Sugar Pancakes. The flavour is divine and it’s a tasty twist on the classic Lemon And Sugar combo

If you like this recipe then check out my Raspberry, Banana & Cream Pancake

Basic Lemon and Lavender Sugar Pancakes Recipe

One of my twins is sensitive to wheat so we’ve been using wheat-free flour to make our pancakes. The only difference I’ve noticed is that I need to stir the batter before ladling out the mixture into a frying pan. For some reason the flour seems to sink to the bottom more quickly.

• 4 medium eggs (large eggs make the batter heavy)
• 200g plain flour or plain wheat free flour
• 400 ml milk
• approx 100 ml water
• 2oz melted butter
• pinch of salt

How To Make The Lemon and Lavender Sugar Pancakes

Sift the flour and salt, mix in the four eggs, and then add the milk a little at a time until the batter is smooth. Next, melt the butter in a frying pan and pour it into the batter mix, leaving the remainder in the pan for making the pancakes.

Use a paper towel to absorb any excess which you can the wipe around the pan as and when you need.

I add the water when I’m ready to cook the pancakes adding a little at a time until I get the consistency I want. It’s never the same amount.

You can substitute some of the milk out with water if you prefer a lighter pancake. Always make your batter at least a couple of hours beforehand if you can. I make mine the night before if we’re having them for breakfast.

The great thing about pancakes is that you can lay everything on the table and the kids can help themselves (with a little supervision!).