Sometimes, the simple things in life are the best. Ladies and gentlemen, we give you: pancakes with lemon and sugar.
Ingredients
Method
1.Beat eggs and 2 tablespoons caster sugar in a small bowl with an electric mixer until thick; stir in buttermilk and melted butter.
2.Sift flour into a large bowl; whisk in egg mixture until smooth. Stand batter 15 minutes.
3.Meanwhile, mix remaining caster sugar and lemon rind in a small bowl. Set aside.
4.Heat a heavy-based medium frying pan over medium heat; brush pan with a little melted butter. Pour 1/4 cup of batter into pan; cook until bubbles appear on surface. Turn pancake; cook until browned lightly. Remove from pan; cover to keep warm. Repeat with remaining batter and more melted butter.
5.Sprinkle lemon sugar on pancakes; drizzle with lemon juice. Serve with lemon wedges.
The plain pancakes are suitable to freeze.
Note
