A delightful twist on classic English pancakes, these zesty lemon pancakes are perfect for brunch or a special breakfast treat.
Combine the flour, salt, and baking powder in a mixing bowl.
Sifting the dry ingredients ensures a smooth batter.
In another bowl, whisk together the eggs and milk.
Using room temperature eggs and milk helps the batter mix more evenly.
Grate the zest of the lemon and add it to the wet ingredients.
Only grate the yellow part of the lemon peel to avoid bitterness.
Combine the wet ingredients with the dry ingredients, mixing until smooth.
Avoid overmixing to keep the pancakes light and fluffy.
Heat a crepe pan over medium heat and lightly grease it.
Ensure the pan is evenly heated to cook the pancakes uniformly.
Pour a small amount of batter into the pan, tilting to spread it evenly.
Cook until the edges start to lift and the surface looks set before flipping.
Flip the pancake and cook for another 30 seconds.
Use a thin spatula to flip the pancake gently.
Transfer the pancake to a plate, sprinkle with sugar, and squeeze lemon juice over it.
Serve immediately for the best taste and texture.
Repeat with the remaining batter.
Keep the cooked pancakes warm in a low oven if needed.
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