Lemon pancakes
Wonderful pancakes with lemon peel, with milk - thin, delicate as silk handkerchiefs, with a pleasant lemon flavor and aroma - for a home tea party you can't think of better! And the repeatedly adjusted proportions of ingredients will be the key to perfect citrus pancakes, even if you are making them for the first time! Ingredients (for 3 servings)
Eggs - 2 pcs.
Milk - 300 ml
Sugar - 60 g
Flour - 160 gr
Lemon (medium sized; for zest) - 1 pc.
Vegetable oil - 3 tablespoons + for greasing the pan
Or butter - 3 tablespoons
Prepare the necessary ingredients.
The milk must be at room temperature - not from the fridge.
If you use butter instead of vegetable oil, melt it, for example in the microwave, and leave it to cool.
Break the eggs into a bowl.
Add the sugar to the eggs.
Using a whisk, beat the eggs and sugar until light foam.
Pour room temperature milk into the egg-sugar mixture. Stir with a whisk.
Rinse the lemon thoroughly under cold running water, wipe it dry. Peel the zest from the lemon, using a fine grater.
Pour the lemon zest into the base of the dough, mix.
Then pour in vegetable oil (or cooled butter), pour in flour and knead into a smooth dough.
Allow the dough to stand at room temperature for 15-20 minutes.
After this time, you can begin frying the pancakes.
Heat a frying pan (my frying pan has a diameter of 18 cm) and grease with vegetable oil. Pour an incomplete scoop of batter into the center of the pan and spread it across the bottom, rotating the pan in a circle.
Fry the pancake over medium-high heat for about 30-40 seconds on each side.
Remove the finished pancake from the pan to a plate.
Fry lemon pancakes of the remaining batter in the same way, greasing the pan with a little vegetable oil before each subsequent one.
I made 12 pancakes with a diameter of 18 cm using the quantity of ingredients given in the recipe.
Serve the lemon pancakes as a dessert and topped with sour cream for breakfast.
Bon appetit!