Oven Baked Lemon Pancake
This recipe is wonderful and I truly love it because I have made it more than once. So you already know that’s super yummy!
More importantly let me tell you more about the author behind this recipe. I have met Freddy (@la_dinette_de_Fred) through my Friend Marion. Not only her recipes are always Amazing but she has the Talent of an Artist. You should see what she can do with shortbread pastry and the carved fruits! Please go check-out her page, you will be WOW’D! It is right HERE!
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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Oven Baked Lemon Pancake
Equipment
Ingredients
- 1 cup (125 g) flour
- 1 1/4 tsp (6 g) baking powder
- 3 Tbsp (40 g) sugar
- 1 egg (Beaten)
- 1/2 cup (125 g) milk
- 1/2 Small Lemon (Juice & Zest)
Instructions
- Using the citrus press, collect the lemon juice and grate the zest. Set aside.
- In a mixing bowl, whisk together flour, baking powder and sugar.
- Make a well, add the beaten eggs, lemon zest and lemon juice.
- Gently start mixing inwards going outwards with your mini whisk.
- Add a splash of milk at a time. Continue mixing until incorporated.
- Let your batter rest at room temperature for about 20 minutes. This will allow the milk to be converted into buttermilk, giving your pancake extra fluffiness.
- Meanwhile, preheat oven to 350F/180C.
- Place your Daisy Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
- Pour your preparation into the Flexipan®.
- Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your pancake from 15min)
- Once your Pancake is out of the oven, unmold right away. Serve, Enjoy & Bon Appetit!
Video
Special Notes
Nutrition
