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Yummy Pancakes with Lemon and Sugar
Around 12 Pancakes

125g plain flour
2 Tbsp melted butter
2 eggs, beaten
350ml milk
1 Tbsp caster sugar
2 Tbsp butter (to cook)

3 lemons, quartered
6-8 Tbsp caster sugar (dependent on taste)

Sift the flour and sugar into a bowl and make a well in the centre.
Place the eggs, milk and butter in the well and beat them into the
flour to make a smooth batter. Cover the bowl and place it in the
refrigerator for 10-30 minutes (the batter will keep for 2-3 days
if prepared from fresh ingredients).

Melt 1 Tbsp of the butter in a crepe pan or flat frying pan over
a moderate heat. Add two tablespoons of the batter to the pan and
swirl it around so that you have a thin coating of batter. Cook
the pancake for 2 minutes so that it is set, then turn it over and
cook for a further minutes (the pancake should be slightly golden).
Turn the pancake out onto a warm plate and keep it warm while you
prepare the remaining pancakes or serve it (obviously this is not
necessary if you are going to serve them cold or if you are going
to reheat them). If the pan becomes dry add while cooking the
remaining batter add a little more butter to it.

Lay the pancakes out onto plates and sprinkle them with sugar and
squeeze over the lemon juice. Roll them up into cylinder shapes
and serve.


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