The perfect blend of zing and spice these lemon and turmeric pancakes are sure to liven up any breakfast or Pancake Day.
Thin and vibrant in colour, not only do these pancakes taste great with the addition of turmeric they will kick start your day in the right kind of way.
Combine all of the ingredients in a mixing bowl and whisk together until you reach a smooth, velvety consistency without lumps.
Step 2
In a large frying pan, heat a knob a butter until melted and foaming.
Step 3
Add 2 tbsp of pancake batter to the pan and swirl it round into a circle shape with the back of a spoon.
Step 4
Fry the pancakes for 2-3 minutes on one side before flipping them with a spatula and fry the other side until golden and cooked throughout.
Step 5
Heat the oven to the lowest setting and place the cooked pancakes inside to keep their temperature whilst you fry the rest of the pancakes.
Step 6
Repeat steps 3-5 until all the batter has been used.
Step 7
Serve with spoonfuls of yoghurt and blueberries.
Ingredients
MetricImperial
For the pancakes
200gAllinson's Self Raising Flour
1 tspBaking Powder
1/2 tspTurmeric
200mlMilk
3Large eggs
25gUnsalted butter (melted)
1Lemon zest
1/2Lemon (juice of)
For the decoration
1 spoonfulNatural Yoghurt
A handfulBlueberries
Utensils
Mixing bowl
Whisk
Non-stick frying pan
Large metal spoon
Spatula
1 Baker Ratings
These made an amazing meal, they were delicious, flavorful, and the turmeric really pretty to look at. I reccomend topping them with lemon juice and honey. :)
