Lemon Pancakes (8-10 small pancakes)

These lemon pancakes are soft and bursting with fresh flavor. The recipe serves two and is quick to make with ingredients most people already have at home.

• 1 egg
• 1.5 dl milk
• 1 tbsp melted butter (or neutral oil)
• Finely grated zest of 1/2 lemon
• 1 tbsp lemon juice
• 2 dl all-purpose flour (about 120 g)
• 2 tbsp sugar
• 1 tsp vanilla sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 pinch salt

1. Whisk together the egg, milk, melted butter, lemon zest, and lemon juice.
2. In a separate bowl, mix the flour, sugar, vanilla sugar, baking powder, baking soda, and salt.
3. Stir the dry ingredients into the wet ingredients until you have a thick batter.
4. Let the batter rest for 5–10 minutes.
5. Heat a frying pan over medium heat and lightly grease with butter or oil.
6. Cook small pancakes until bubbles form on the surface. Flip and cook until golden and cooked through.

Topping

Mix:

• Finely grated zest of 1/2 lemon
• 1–2 tbsp sugar

Sprinkle the mixture over the warm pancakes just before serving.

Serve the pancakes warm with the lemon sugar sprinkled on just before serving. The fresh lemon flavor combined with the mild sweetness creates a simple yet flavorful result. Enjoy them as they are, or serve with berries, yogurt, or a drizzle of maple syrup for an extra luxurious experience.