Lemon pancakes

First, let's deal with the lemon. Wash it under hot running water and dry it thoroughly with a paper towel. Then, using a fine grater, carefully remove a thin layer of zest from the entire fruit. It is important not to touch the white part to avoid bitterness.

Melt the butter in a small container and let it cool slightly. In a deep bowl, combine the flour, sugar, and freshly grated lemon zest so that the lemon flavor is evenly distributed in the dry mixture.

Pour in the melted butter and quickly whisk to ensure the flour is evenly coated with the butter. Achieve a smooth consistency without lumps so your pancakes are tender and airy.

Now add the eggs one at a time, mixing the batter well after each addition. Pour in the slightly salted warm milk and mix thoroughly with a whisk until you have a smooth batter without lumps. Leave it for 20–30 minutes to allow the flour to swell and the batter to become more elastic.

Heat a non-stick skillet with a diameter of 18-20 cm over medium heat. Lightly grease it with vegetable oil so that the pancakes don't stick. Pour a small portion of batter and evenly distribute it over the surface of the pan, tilting it in different directions.

Fry the pancake on each side until golden brown. Once one side is browned, carefully flip the pancake with a spatula and fry the other side. Stack the finished lemon pancakes on a plate and keep them in a warm place, such as a heated and turned-off oven, to keep them warm and soft until serving.