Lemon pancakes

Name: Lemon pancakes
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 1 Organic Lemon; 100 g Honey; 100 g + 1 tablespoon of sugar; 200 g Flour; 1 pinch Salt; 3 TSP Baking Powder; 1 egg (size M); 200 ml Milk; 4 TABLESPOONS Oil; 7-10 Tbsp Lemon wedges

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 16

1 Organic Lemon
100 g Honey
100 g + 1 tablespoon of sugar
200 g Flour
1 pinch Salt
3 TSP Baking Powder
1 egg (size M)
200 ml Milk
4 TABLESPOONS Oil
7-10 Tbsp Lemon wedges

Directions

1
For the syrup, wash the lemon and rub dry. Peel the peel with a zest ripper, put aside. Squeeze the juice of the lemon. Bring honey, 100 g sugar, lemon juice and 200 ml water to the boil in a small pot, simmer for 10-15 minutes until syrupy.
2
Add lemon zests about 1-2 minutes before the end of cooking time. Remove from heat and allow to cool.
3
For the dough, mix flour, salt, baking powder and 1 tablespoon of sugar in a bowl. Whisk egg with milk. Stir into the flour mixture until you have a smooth dough. Heat oil in portions in a coated pan.
4
With a tablespoon, add 4 pastry blobs. Bake at medium heat until golden on each side. Remove from the pan and keep warm. Process the rest of the dough in the same way. Sprinkle with lemon syrup and serve decorated with lemon wedges.
5
Add the remaining syrup.