Pancakes with Lemon and Sugar

Sometimes, when the selection of marmalades, jams, and creams used as spreads for pancakes wasnt as varied and diverse, simple lemon pancakes with sugar were often on the family menu.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Dough

  • 2 piece Egg, fresh

  • 2 teaspoons Oil, vegetable oil, canola

  • 350 ml Milk, whole milk

  • 1 pinch Salt, table

  • 1 teaspoon Sugar, white

  • 250 g Wheat flour, white, multi-purpose

  • 1 dl Water

  • pieces Oil, vegetable oil, canola

  • pieces Juice, lemon

  • pieces Powdered sugar

Steps

  1. In a bowl with a whisk or an electric mixer, mix the eggs, milk, oil, sugar, and salt until smooth. While mixing, gradually (by the spoonful) add the flour to combine the ingredients and obtain a completely smooth, thickly flowing batter. At the very end, mix in the mineral water to make the pancakes more airy. Let the batter rest for at least 20 minutes before cooking.

  2. Pour a little oil into a heated pancake pan and tilt the pan to spread it over the entire surface (pour any excess oil into a container). Using a ladle, pour enough batter into the greased pan to thinly cover the bottom. When the pancake is golden brown on the bottom, carefully flip it with a spatula and cook the other side. Place the cooked pancake on a warmed plate and cover it to keep it warm. Repeat the process until the batter is used up.

  3. Take a cooked pancake, drizzle it with lemon juice, fold or roll it, and place it on the plate where the dessert will be served. Repeat the process until all the pancakes are prepared, and finally, sprinkle them with powdered sugar.

Nutrition Information (Per 100g)

  • Calories: 292.71 kcal
  • Fat: 4.47 g
    • Saturated Fat: 0.99 g
  • Carbohydrates: 47.96 g
    • Sugars: 0.75 g
  • Protein: 10.19 g
  • Fiber: 1.24 g

Advice

If we dont have mineral water, we can add a bit of baking soda to the batter, which will also ensure that the pancakes are very light and soft. Instead of powdered sugar, we can use granulated sugar, which we sprinkle over the pancake before folding or rolling it.