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A Perfect Pantry

Pancakes with Candied Lemon

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      10 min
      10 min
      20 min


    • 2 59g free range eggs separated
    • 1/4 cup caster sugar
    • 2 cups plain flour
    • 1 teaspoon baking powder
    • 1 cup milk
    • 50 grams butter melted
    • 2 lemons peeled, segmented
    • 1/2 cup sugar
    • 1/4 cup mint leaves shredded
    • 1/4 cup water


    1. In a glass bowl, whisk the egg whites and sugar, using an electric hand mixer, until thick and glossy.
    2. In a separate bowl, combine the egg yolks, flour, baking powder, milk and butter. Whisk until there are no lumps. Fold through the egg whites until combined.
    3. Using a non-stick frypan, brush the base with butter and heat over a low heat. Add 1/4 cup of pancake batter at a time and cook for 3 minutes, or until pancake bubbles completely. Flip pancake and cook for a further 3 minutes. Repeat until all pancakes are cooked.
    4. In a saucepan, simmer the lemon, sugar, mint and water for 6 minutes or until thick. Pour over pancakes and serve.

    This recipe was developed using a Kambrook Appliance.


    • Banquet Electric FrypanBanquet Electric Frypan
    • Essentials Skillet FrypanEssentials Skillet Frypan
    • Hand MixerHand Mixer
    • PowerMIx Combo Stand MixerPowerMIx Combo Stand Mixer
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    Guest 12 August 2022

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