Pancakes with lemon and sugar

Thin, crisp-edged pancakes served simply with fresh lemon juice and a dusting of caster sugar.

Allergens: none of the 14 main allergens in the usual versions of these ingredients. Brands differ, so always check the labels on what you buy.

Not every ingredient has a checked price at Aldi, Lidl, Asda, Tesco, Iceland, so they aren't compared here.

Ingredients and prices

Swipe the table to see every supermarket.

Not compared (a price wasn't found at every shop, so it isn't in the totals): Caster sugar.

Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 4. For a different number, use the amounts in the table above.

1. Preheat the oven to 180C (160C fan, gas 4). Grease a 20cm round cake tin with butter. 5 minutes
2. Zest and juice one lemon. Place the zest and juice in a bowl. 2 minutes
3. In a large bowl, whisk together the eggs, milk, and caster sugar until smooth. Stir in the flour until just combined. Add the lemon zest and juice, and mix well. 5 minutes
4. Melt the butter in a small saucepan over low heat. Once melted, remove from the heat and pour into the batter. Stir until well combined. 5 minutes
5. Pour the batter into the prepared tin and smooth the top with a spatula. 2 minutes
6. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the centre comes out clean and the top is golden. 25-30 minutes
7. Remove the cake from the oven and let it cool in the tin for 10 minutes. Then, transfer it to a wire rack to cool completely. 10 minutes
8. Once cooled, slice the cake into 12 equal portions. Serve with a dollop of whipped cream and a few fresh berries. 5 minutes

Tips

• To make it cheaper, use self-raising flour instead of plain flour and add a pinch of salt to the batter.
• Store the cake in an airtight tin at room temperature for up to 3 days.
• To freeze the cake, wrap it tightly in cling film and then in foil. It can be frozen for up to 1 month. Defrost in the fridge overnight and reheat in a preheated oven at 180C (160C fan, gas 4) for 10-15 minutes before serving.

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Plain flour · about 1.375kg left
  Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries.
• Semi skimmed milk · about 700ml left
  Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins.
• Unsalted butter · about 225g left
  Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken.
• Caster sugar · about 950g left
  Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Sticky Teriyaki Chicken Thighs.
• Lemon · about 800g left
  Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Salmon with New Potatoes, Tuna Nicoise Salad.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).