Ingredients
1 whole Lemon, Zested
1/2 whole Lemon, Juiced
1 cup Plain Flour
1-1/4 cup Milk
1 Large Egg, Lightly Beaten
1/2 teaspoons Baking Powder
1 Tablespoon Sugar
Vegetable Oil Or Butter, To Grease Skillet
Honey (optional, For Serving)
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
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Mix the lemon zest and juice together in a small bowl and set aside. 2. In a large jug (this makes pouring so much easier), mix all the batter ingredients (flour through sugar) until well incorporated. 3. Grease a medium-sized skillet and heat it to a medium high heat. 4. When the pan is hot, pour about 1/4 cups of batter on and quickly swirl the pan to get a nice thin layer. Cook for about 3 minutes on one side and flip. 5. Cook the other side until golden brown. Then sprinkle some sugar and a teaspoon of lemon juice/zest over half of it. Fold into half and press gently to seal. Remove from the skillet to a plate and repeat cooking the rest of the batter in the same manner. 6. Serve warm, with honey on the side!