Lemon Pancakes

Ingredients

Flour 200 g

Milk 600 ml

Eggs 2

Sugar 1.5 tbsp

Lemon zest

Lemon vodka 2 tbsp

Vegetable oil 3 tbsp

Sea salt 1/4 tsp

Whisk the eggs, salt, and sugar in a suitable bowl. Add the milk, grated lemon zest, and lemon vodka and mix. Continuing to whisk, gradually add the sifted flour. Mix until all lumps are gone and the dough resembles very thin sour cream. Let the dough rest for 30 minutes at room temperature.

Add the vegetable oil and mix again. Heat the frying pan very hot and grease it with a small amount of vegetable oil. 

Pour 1 ladle of batter into the pan. Lift the pan over the heat and, using a quick, circular motion, spread the batter evenly over the entire surface. After 35-40 seconds, carefully flip the pancake over with a wide spatula.

Cook for another 12-15 seconds. Transfer the finished pancake to a serving dish and continue cooking until all the batter is used.

Enjoy!