• 4servings
  • 30minutes
  • 221calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D
MineralsCalcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 medium egg

  2. 2 level tbsp caster sugar

  3. 4 level tbsp plain flour

  4. 1 tbsp currants

  5. 150ml ( 1/4 pint) milk

  6. 45g (1 1/2oz) butter

  7. Tray of 4 Yorkshire pudding tins, buttered

Instructions Jump to Ingredients ↑

  1. Whisk the egg and sugar in a large bowl. Stir in the flour and add currants. Put the milk and butter in a pan and heat until butter melts. Gradually stir in the dry ingredients, mix well and leave to stand for 30 minutes.

  2. Set the oven to Gas Mark 6 or 200°C. Stir the batter and divide half of it between the tins. Bake them for 15-20 mins until risen and browned (they will drop when you take them out of the oven). Serve at once with lemon butter (2 tbsp softened butter, 1 tbsp sugar and grated rind of 1 large lemon mixed together), if liked, and lemon wedges. While eating those pancakes, use the rest of the batter to make the other pancakes.


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