Celebrate pancake day with these delicious lemon pan-cakes, a tasty bake combining pancakes and lemon sponge! Cut pancakes into circles to create edible cupcake cases. Bake until golden and enjoy with a cuppa.
1: Cut out 12 circles from your pancakes, big enough to fit inside a 12 holes cupcake tin. Save the off cuts to nibble on or bake into pancake crisps.
2: Lightly grease your cupcake tin and place your cut out pancake circles within each hole.
3: Make your lemon sponge mix by beating together all the ingredients until combined, folding through some lemon juice from your zested lemons if needed.
4: Fill your pancake filled cupcake tin with the sponge mixture and bake in an oven preheated to 180C for approx 10-15 minutes until risen and golden in colour.
5: Once out of the oven, squeeze over the extra lemon juice and caster sugar to add extra flavour. Allow to cool before removing from the tin.
