The addition of the lemon zest reminds me of the pancakes that my mum used to make - super thin and sprinkled with sugar and lemon, yum.
1 cup flour
2 tsp baking powder
2 tbsp white sugar
1/2 tsp finely grated lemon zest
1 cup milk
1 egg, lightly beaten
30g butter, melted
Sift the flour, baking powder and sugar into a bowl.
Make a well in the center and add the lemon zest, milk, egg and melted butter, whisk to combine.
Lightly grease a frying pan and heat over low - medium heat.
For each pancake place 2 tbsp of batter into pan. Cook for 2 minutes or until bubbles form on the surface. Turn and continue cooking until pancake is cooked through.
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