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Prep: 15 minutes
Cook: 12 minutes
Serves: 4


  • 125g pain flour
  • Zest 1 lemon
  • ½ tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tbsp caster sugar 
  • 1 medium egg, beaten
  • 10g butter, melted
  • 150g buttermilk
  • 50g California Raisins
  • Oil for deep frying

For the Raisin syrup:

  • 50g California Raisins
  • 75ml maple syrup


Mix together the flour, lemon zest, bicarbonate of soda, cinnamon and sugar in a large bowl. Using an electric hand whisk, mix in the egg, butter and buttermilk to form a thick batter. Stir in the raisins.

Heat the oil in a deep fryer or a large saucepan to 170oC. Using an ice cream scoop, drop 4 dollops of the batter into the oil and fry for 3-4 minutes, turning once until golden and cooked through. Remove with a slotted spoon and drain on kitchen paper. Repeat to make 12 pancake balls.

To make the syrup, place the raisins and maple syrup in a small saucepan with 2 tbsp water and bring to the boil. Drizzle over the pancake balls and serve.

Cooks tip

Dust in caster sugar instead of serving with the syrup for a quick snack