Crispy pancake with lemon
Discover the crispy pancake, a delightful twist on a classic favourite that will awaken your taste buds and add excitement to your breakfast or dessert menu. Infused with the subtle, aromatic flavours of wheat beer, this recipe takes the simple pancake to new heights, offering a texture that's both light and crispy. Ideal for sweet morning cravings or as a tasty after-dinner treat, enjoy them warm with a sprinkle of sugar and drizzle of fresh lemon juice.
Ingredients
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Wholegrain flour
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200 g |
|---|---|
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Water
|
300 ml |
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Eggs
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3 |
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Melted butter
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25 g |
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Sugar
|
2 tbsp |
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Coarse salt
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1 tsp |
To serve
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Lemon zest, finely grated
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|
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Sugar
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|
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Lemon juice, freshly squeezed
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Instructions
Frying techniques for the perfect crisp
Start by preheating your pan thoroughly over medium-high heat before adding any batter. A hot pan ensures it spreads quickly and evenly, creating a thin layer that crisps up beautifully. Lightly brush the pan with melted butter to prevent sticking and enhance the golden-brown colour. Pour the batter into the pan and immediately tilt it in a circular motion to spread it thinly and evenly. Avoid overcrowding the pan with too much batter, as thinner pancakes crisp better. Cook over even heat for about a minute on each side, or until the edges begin to turn golden and slightly curl. For extra crispness, press down lightly on the pancake with a spatula during frying. To keep cooked pancakes crispy while you fry the rest, place them on a wire rack instead of stacking them, as stacking traps steam and softens the edges.
Add rice flour for extra crispy pancakes
For an added crunch, replace a small portion (about two to three tablespoons) of the regular flour with rice flour, keeping the batter light yet structured. Rice flour’s fine texture helps form a delicate, golden crust while maintaining the pancakes’ soft interior. It also helps absorb moisture from the batter, making it easier to achieve this recipe’s signature crispy finish.
Don't rush the resting period
Allowing the batter to rest is an essential step for crispy pancakes, and it’s important to not skip or shorten this process. Resting gives the flour time to hydrate fully, creating a smoother consistency and better structure. It also allows any bubbles in the batter to settle, resulting in pancakes that cook more evenly. For best results, cover the mixture and refrigerate for around 20-30 minutes. During this time, the batter will thicken slightly so give it a gentle stir before cooking.
FAQ: Questions about crispy pancakes
This recipe adds a delightful twist to a timeless favourite by blending traditional textures with a hint of innovation. Below, we answer common questions to help you master your pancake-making skills, from preparing the batter to achieving that perfect crispy edge.
What makes these pancakes so crispy?
Why are my pancakes not crispy?
What can I use instead of wheat beer?
Nutritional values
Nutritional value, per
970 Kcal
| Fibre | 7.2 gram fibers |
| Protein | 17.1 |
| Carbohydrates | 168.9 |
| Fat | 24.2 gram |
Other recipes
Top with skyr for a creamy contrast
Skyr makes an excellent topping for crispy pancakes, adding a cool, creamy contrast to their warm, crunchy texture. Its smooth consistency and mild tang balance the pancake’s richness and enhances the flavours without overpowering them. Spoon a dollop of skyr onto each pancake or spread a thin layer over one side before folding or rolling. You can also sprinkle a little citrus zest or a drizzle of honey over the skyr for a finishing touch that brings out the best in both the topping and the pancake itself.
Enhancing flavour with citrus zests
While our recipe recommends a sprinkling of lemon zest as a topping, it can also be incorporated into the batter to bring a fresh and aromatic twist. Adding finely grated lemon or even orange zest to the mix introduces a zing of flavour that pairs beautifully with the sweetness of the sugar and the tangy lemon juice.
Use a micro plane grater to remove only the colourful outer peel, avoiding the bitter white pith. For an extra burst of freshness, mix the zest with the sugar before sprinkling it on top, allowing the citrus oils to infuse. This simple addition enhances both the taste and presentation, making your crispy pancakes even more enticing.
Pair your crispy pancakes with complementary flavours
Take this recipe to the next level by pairing it with complementary flavours that enhance both texture and taste. Our lemon pancakes are an obvious choice. The zesty tang of the citrus salad enhances the crispiness of these pancakes, creating a bright and refreshing contrast.
For an indulgent treat, try our sweet pancake recipe. The rich, velvety chocolate ice cream, tangy orange syrup, and sweet fruit provide a decadent balance to the light, crispy texture, adding depth and complexity to each bite. Or embrace a festive twist with our Christmas pancakes. The warm, aromatic notes of cinnamon and the sweet, citrusy orange flavours add a cozy, comforting touch that pairs beautifully with this recipe’s delicate crunch.
The role of wheat beer in pancake batter
A key ingredient in this recipe, wheat beer’s light, effervescent quality keeps the batter airy and easy to work with. The carbonation helps create a bubbly, delicate texture, making the pancakes fluffier while enhancing their crispness. The subtle flavour of wheat beer also pairs well with wholegrain flour, adding depth without overpowering the pancake’s natural taste.
Can I prepare the pancake batter in advance?
Definitely! Once prepared, cover the batter and store it in the fridge for up to 24 hours. During this time, the batter may thicken slightly – if it does, simply stir in a splash of water to return it to the desired consistency. Before cooking, allow the batter to come to room temperature to ensure the pancakes cook evenly and achieve a perfectly golden, crispy texture. Preparing the batter ahead of time makes the process more convenient, allowing you to enjoy stress-free pancake-making whenever you're ready.
