The best thing after a big night out is a giant breakfast to cure your hangover. Neal and Laura visiting guaranteed that we would be having a giant breakfast.
This is my favorite pancake recipe because it makes fluffy but not dry pancakes that are almost a crepe in consistency. The burst of citrus makes every mouthful worth it.
They are a little time consuming to make depending on how many you plan on cooking at a time. I wake up early so I amused myself by making one medium/large pancake at a time and warming them in the oven until everyone dragged themselves out of bed. I made a double recipe and it makes 15 – 20 that fed 6 people.
- 1 ½ cup Full Cream Milk
- 4 tsp Lemon Juice (fresh squeezed)
- 2 tbsp Sugar
- 1 ½ cup Self-Raising Flour
- ¼ tsp Bicarbonate of Soda
- 1 Egg
- 1 ½ tbsp Melted Butter
Despite the Full Cream these pancakes end up being light. Mix the Cream, Lemon Juice and sugar in a large mixing bowl. Set the mixture to the side for 5 minutes while the Lemon Juice starts to curdle the Cream… this sounds gross but you are basically in the infant stages of making cheese. I guess these could be called Lemony Ricotta Pancakes.