Lemon and Raisin Pancakes

Makes: Approx 15


Time: 15 minutes


  • 175g self-raising flour

  • 1 tsp baking powder

  • 1 egg

  • 125g raisins or sultanas 

  • Juice and zest of 1 large or 2 small lemons

  • Approx 150ml low-fat milk


  1. Place the flour, baking powder, lemon zest and raisins into a bowl.

  2. In a jug, beat the egg and add 100ml of the milk. Add in the lemon juice (it may curdle slightly but don't worry about it).

  3. Add the liquid to the dry mixture and stir until thoroughly mixed.

  4. Beat in more milk until the consistency resembles thick pouring cream. You don't want the batter so thin it runs quickly off the spoon.

  5. Heat a frying pan on a medium heat, add some spray oil if needed to prevent sticking.

  6. Drop about 1 dsp of mixture into the pan per pancake. Wait until you see bubbles appear and it's golden underneath before turning them over and cooking for a further 30 seconds - 1 minute on the other side.


I have a very sweet tooth but I didn't think these needed any added sugar. Try one and see what you think. You can always add some sugar to the mixture before cooking any more. Start small though - perhaps 1 dsp and adjust to taste