Lemon and Sugar Pancakes
- 2 cups all purpose flour
- 3 teaspoons baking powder
- 2 tablespoons superfine sugar
- 1 1/2 cups milk
- 2 eggs
- 4 tablespoons butter, melted, cooled
- extra butter melted, for cooking
- lemon wedges and sugar to serve
Sift flour and baking powder into a large bowl. Stir in sugar and make a well in the center.
Whisk the milk, eggs and butter together.
Add the milk mixture to the flour mixture, stirring gradually with a wooden spoon to form a smooth batter.
Cover and set aside for 10 minutes.
Heat a small non-stick frying pan over medium heat. Brush the base of the pan with a little of the extra melted butter.
Pour 1/3 cup of the batter into the pan. Use a spoon to spread out slightly. Reduce heat to low. Cook for 2-3 minutes or until bubbles appear on the surface. Turn and cook a further 2 minutes or until cooked through. Transfer to a plate.
Cover to keep warm. Repeat with the remaining pancake batter, greasing the pan between each pancake.
Serve warm with lemon and sugar.