Pancakes with lemon

Pancakes with lemon

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 quantity Crêpes Suzette
caster sugar
lemon

Method

  1. Make batter as for crêpes, omitting the brandy and sugar. Cook pancakes in a medium rather than thin layer, until golden on both sides. Serve piping hot with sugar sprinkled over and lemon juice sprinkled to taste.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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