Lemon drizzle pancakes recipe

Method

1. In a large bowl, mix together the flour, baking powder and sugar. In a jug, whisk together the eggs and milk.
2. Slowly add the milk mixture to the flour, whisking continuously until you have a smooth batter. Whisk in the lemon zest and poppy seeds, if using.
3. Melt the butter over a medium-high heat in a large nonstick frying pan, then pour into the batter, whisk to combine.
4. Working in batches, spoon 2 tbsp batter per pancake into the pan and fry for 2-3 mins or until bubbling on the surface. Flip and cook for another 1-2 mins or until golden.
5. Meanwhile, in a small bowl, mix the sugar and lemon juice.
6. Divide the pancakes between plates, stacking on top of one another, then, using a skewer or cocktail stick poke holes into the pancake stack. Spoon over the lemon-sugar mix and serve with a dollop of Greek yogurt, lemon wedges and a sprinkle of lemon zest.

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• Freezing and defrosting guidelines

  Freeze pancakes only – after cooling, stack them between layers of baking paper and place in a freezer bag or wrap in foil, and freeze for up to 3 months. Defrost in the wrappings and reheat as above. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.