Lemon pikelets

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   For the syrup, wash lemon hot and dry. Peel the peel thinly with a peeler and put aside. Squeeze the lemon. Boil up lemon juice, honey, 100 g sugar and 200 ml water in a small pot.

2. 2

   Simmer for 10-15 minutes until syrupy. Add lemon zest approx. 1-2 minutes before the end of the cooking time. Remove the syrup from the stove and let it cool down.

3. 3

   Mix flour, 1 pinch of salt, baking powder and 1 tablespoon of sugar in a bowl. Whisk egg with milk. Stir into the flour mixture with a whisk until you have a smooth dough. Heat the oil in portions in a coated pan.

4. 4

   With a tablespoon, add 4 pastry blobs. Bake at medium heat until golden on each side. Remove from the pan and keep warm. Bake the rest of the dough in the same way.

5. 5

   Drizzle some lemon syrup on the pancakes. Add the remaining syrup. Serve with lemon wedges if desired.