Lemon Zest Pancakes

Ingredients

• 1 untreated lemon
• 3 eggs
• 300 g flour
• 1.5 tsp Baking Powder
• 100 g sugar
• 500 ml milk
• Salt
• 40 g clarified butter
• 1 sprig mint
• maple syrup (for drizzling)
• melted butter (optional)

Instructions

1. 1.

   Rinse the lemon under hot water, dry it and grate the peel into long zest strips. Squeeze out the juice. Preheat the oven to 80°C with upper and lower heat. Separate the eggs; whisk the yolks with flour, baking powder, sugar, milk and 1 tbsp lemon juice. Beat the whites with a pinch of salt until stiff, then fold into the batter.

2. 2.

   In a pan melt some clarified butter, pour a small ladleful of batter and cook for 2-3 minutes until golden brown. Flip with a spatula and cook another 2-3 minutes. Remove and keep warm in the preheated oven. Repeat with remaining batter until all is used.

3. 3.

   Wash the mint, shake dry, cut leaves into fine strips and mix with lemon zest. Arrange pancakes on plates, drizzle with maple syrup and optional melted butter, then garnish with lemon-mint zest and serve.