A Perfect Pantry
Pancakes with Candied Lemon
- PREP TIME
10 min - COOK TIME
10 min - READY TIME
20 min - SERVINGS
5
Ingredients
- 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
Directions
- In a glass bowl, whisk the egg whites and sugar, using an electric hand mixer, until thick and glossy.
- 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.
- 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.
- 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.
APPLIANCES
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