1 medium egg
50 grams icing sugar
200 grams plain yoghurt
30 ml oil
45 ml fresh lemon juice
2 teaspoons grated lemon zest
150 grams plain flour
1 teaspoon baking powder
½ teaspoon baking soda
Preparation
Beat the egg with the icing sugar, on high, until it becomes thick and pale (2-3 minutes), then add the grated lemon zest, yoghurt, fresh lemon juice and oil and combine well. Sift the flour with the baking powder and baking soda, add it to the egg batter and whisk it in just until combined, do not overmix it.
Using a small ladle or a measuring cup, pour about a fourth of a cup (60 ml) of batter in a very lightly oiled skillet, and cook for about 1-2 minutes over medium heat until bubbles form on the surface, then turn the pancake over and cook it on the other side for another minute, until lightly brown (you will get 8 pancakes). Serve immediately with fresh fruit, honey, sauces, etc.
