These pancakes shouldn't be just eaten on Fat (or Shrove) Tuesday, be like a true Brit and eat them all year round.


Credit: Photography by Mark Weinberg

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Instructions Checklist
  • Preheat the oven to 200°. In a large skillet, mix 1/2 cup sugar, the lemon juice, and 1/2 cup water. Bring to a boil, stirring until the sugar dissolves. Add the sliced lemon. Simmer, stirring often, until the slices are candied, about 10 minutes. Drain the slices. Transfer to a wire rack set inside a baking sheet. Sprinkle both sides of the slices with sugar. Let cool.

  • In a large bowl, whisk the flour and salt; form a well in the center. Add the eggs; stir to blend. Gradually whisk in the milk. Whisk in 2 tbsp. melted butter.

  • Heat a medium skillet over high. Brush the skillet with melted butter. Scoop about 1/3 cup of the batter into the pan. Immediately swirl the pan to coat the bottom. Cook until the bottom of the pancake is golden brown, 1 to 2 minutes. Flip and cook until cooked through, 20 to 30 seconds. Transfer to a plate; place in the oven to keep warm. Repeat with the remaining batter and melted butter for a total of 8 pancakes.

  • Sprinkle the pancakes with sugar. Squeeze 2 lemon wedges over the pancakes. Roll up the pancakes; divide among plates. Sprinkle with more sugar, then squeeze the remaining 2 lemon wedges on top. Top with the lemon zest. Garnish with the candied lemon slices.