Ingredients
- 2 lemons (zest + juice)
- 2 eggs
- 100 gram all-purpose flour
- pinch of salt
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 300 ml milk
- 1 tablespoon poppy seeds
- butter for baking
- 4 tablespoons powdered sugar
Kitchen equipment needed
- grater
- large bowl
- whisk
- medium-sized skillet
- small bowl
- small whisk or fork
Preparation — 10 minutes
GRATE the lemon and squeeze all of its juice. MIX eggs, 3/4th of the lemon juice, half of the lemon zest, milk, poppy seeds, baking soda, baking powder, pinch of salt and flour in the large bowl until you’ve reached a smooth pancake batter.
COMBINE powdered sugar, the other half of the lemon zest and the rest of the lemon juice in a small bowl. MIX well with a small whisk or fork until you’ve reached a beautiful lemon glaze.
Cooking the lemon pancakes — 15 minutes
HEAT a little bit of butter in a medium-sized skillet and add about 1 ladle of batter in the middle of the hot skillet on medium heat. Wait about 2 to 3 minutes and then flip the pancake over and wait another 2 to 3 minutes. Both sides are now beautifully golden brown. Repeat until all the batter is used and keep the pancakes warm in the meanwhile.
Stack the pancakes and pour the lemon glaze over the pancakes. Enjoy!
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