Lemon pancakes

Step 1

For the preparation of lemon pancakes, we need the following ingredients: milk of any fat content (I use 2.5%), high-grade wheat flour, medium-sized chicken eggs (45-55 grams each), vegetable (in my case, sunflower) oil without smell, sugar, lemon cedra and salt.

Step 2

In a suitable amount of dishes, we put sugar and grated lemon zest.

Step 3

We rub all together so that the lemon zest gives its aroma better.

Step 4

We break a couple of chicken eggs into a bowl and beat everything with a mixer or manual whisk.

Step 5

Pour half the milk, add wheat flour, a pinch of salt and beat everything again so that there is not a single lump left.

Step 6

It turns out a rather thick (namely for pancakes) dough, so add the second half of milk. If necessary, dilute the pancake dough with water or an additional amount of milk to the desired consistency, since the humidity of the flour is different.

Step 7

In the end, add a couple of tablespoons of refined vegetable oil and simply interfere with the dough.

Step 8

Let the pancake dough stand for 20-30 minutes so that the pancakes do not tear and turn out to be elastic when preparing. If you wish, you can make the dough in the evening, tighten the bowl with a film, leave it in the refrigerator, and in the morning to cook pancakes.

Step 9

We heat the pan for pancakes, lubricate it for the first pancake with oil and pour the dough. With a quick movement, distribute the dough over the entire surface and prepare the pancake until the lower side is incurred over medium heat. For this recipe, lemon pancakes are very delicate, thin, with crispy edges and an extraordinary citrus aroma.

Step 10