Advertisement
Lemon and Raisin Pancakes
- Makes
16
- Difficulty
Easy
By Penny Doyle
Published 2013
Making pancakes is a lovely sociable way to start the weekend, when all the family can get involved in making them. Those tucking in won’t notice any difference between these and regular pancakes, happily oblivious to the nutritional boost that quinoa gives them, with its slow-release energy and micronutrients.
Ingredients
1 120 ml 4 fl oz ½ cup
Method
- Whisk the egg, yogurt and milk in a jug (pitcher) until combined. Put the flour and baking powder into a large bowl and make a well in the middle.
- Add the egg mixture to the well and use a whisk to incorporate the flour mixture, a little at a time, to make a smooth batter. Add the sugar and lemon rind. Allow to stand for 20 minutes.
- When you are ready
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe