Mini Lemon Pancakes
recipe

These delicious mini lemon pancakes are quick to make and are the perfect blend of dessert and snack. Serve with blueberry jam.
Preparation Time: 30 minutes
Serving Size: 12 pieces

Ingredients:

- 0.75 dl all-purpose flour
- A pinch of salt
- 2 tablespoons sugar
- 1 teaspoon lemon zest
- 1.5 dl milk
- 2 tablespoons lemon juice
- 2 eggs
- 12 teaspoons liquid margarine

Instructions:

1. Preheat the oven to 225°C (437°F).
2. In a bowl, mix together the flour, salt, sugar, and lemon zest.
3. Gradually add the milk while stirring to avoid lumps.
4. Add the lemon juice and eggs, and whisk the batter until well combined.
5. Place a teaspoon of liquid margarine in each compartment of a muffin tin and put the tin in the oven.
6. Once the margarine starts to bubble, take the tin out of the oven and evenly distribute the batter into the compartments.
7. Bake the pancakes in the center of the oven for 15-20 minutes, until they are golden brown on top.
Nutritional Information (per pancake):
- Calories: 90 kcal
- Protein: 2 g
- Carbohydrates: 10 g
- Fat: 4 g
- Sugars: 1 g
- Fiber: 0 g

Reviews: 4.4 (1588 reviews) ★★★★★ share