Makes around 18
For the syrup
75g unsalted butter
125g golden caster sugar
3 tbsps lemon juice
3 tbsps single cream
For the pancakes
2 tbsps caster sugar
2 medium organic eggs
Step 1) To make the syrup, melt the butter in a small pan and add the sugar, lemon juice and cream. heat gently until the sugar dissolves then bring to the boil and bubble for a few minutes until slightly thickened and syrupy.
Step 2) To make the pancakes, put the flour and sugar in a bowl and make a well in the centre. Mix the egg yolks with the buttermilk and pour half into the well. Use a ballon whisk to beat the egg mixture, gradually working in the flower to make a smooth batter. As the batter thickens, work in the remaining liquid until smooth.
Step 3) Whisk the egg whites in a spotless bowl until softly peaking. Gently fold the whites into the batter until just mixed.
Step 4) Heat a dash of oil into the pan spacing them well apart. Cook gently until the undersides are golden then flip over and cook briefly until just firm. Keep warm and repeat with the remaining batter.
Recipe by Joanna Farrow
Hosting your own Pancake Day? Make sure you check out our gallery of the best gadgets. Looking for more gorgeous creations from Country Homes & Interiors? Check their recipe for duck breasts with thyme and juniper.