Pancake cake: lemon recipe

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• 1/4 cup powdered sugar

Instructions

1. In a large mixing bowl, combine the flour, baking powder, salt, and sugar.
2. In another bowl, whisk together the milk, egg, melted butter, lemon zest and juice until everything is combined.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix or your pancakes will be tough.
4. Heat up a non-stick pan on medium-low heat.
5. Using a 1/4 cup measure, scoop batter onto the pan. Cook until bubbles start to form on top of the batter, then flip and cook for a further minute on the other side.
6. Once all the pancakes are made, stack them one on top of the other, spreading each layer with a thin layer of lemon filling. Repeat until all pancakes are used up.
7. Sprinkle powdered sugar on top of the pancake cake, and serve!

Verdict and serving suggestions

This pancake cake is perfect for those who love a tangy and sweet breakfast treat. The lemon filling really adds a zesty flavor to the dish. Serve with fresh berries and a dollop of whipped cream on top. Enjoy!