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.
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!
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Special Notes
Nutrition
Nutrition Facts
Oven Baked Lemon Pancake
Amount Per Serving
Calories 187Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 44mg15%
Sodium 162mg7%
Potassium 108mg3%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 11g12%
Protein 6g12%
Vitamin A 112IU2%
Vitamin C 7mg8%
Calcium 122mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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