100g caster sugar
1 tbsp cornflour
Zest and juice of 1 lemon
- Cook the pancakes and keep warm. Heat the sugar, cornflour and water in the pan, stirring until the sugar has dissolved.
- Bring to a boil, then reduce the heat until the mixture has reduced by half. Stir in the butter, lemon zest and lemon juice.
- Fold the pancakes into quarters and add to the pan to warm through. Serve immediately with whipped cream.
If you like your pancakes with sugar and lemon, you’ll love these!