Combine liquid ingredients, in a jug, and gradually add to dry ingredients.
Lightly grease a frypan with margarine and heat over medium heat.
Drop ¼ cupfuls of batter into pan and cook until bubbles appear, then turn over and cook until golden on the other side.
Serve sprinkled with sugar and lemon juice.
Recipe Notes
– These pancakes can also be made with gluten-free flour to make this recipe gluten free. – Lime juice and zest also work well in this recipes as a substitute for lemon.