These thin pancakes comes together easily and are filled with a drizzle of lemon juice and a sprinkling of cinnamon sugar.
- 125g all-purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 2 large eggs
- 240ml milk
- 45g unsalted butter (melted and slightly cooled)
- 40-50g granulated sugar
- 10g ground cinnamon
- 1 lemon
In a large bowl, combine the flour, salt, and baking powder.
In a small bowl, whisk together eggs and milk. Slowly whisk into the flour until no lumps remain. Whisk in the melted butter
Place a large 12 inch (30.5 cm) skillet over medium-low heat. Grease with additional butter or oil.
Pour 60-80ml batter into the center of the pan. Immediately swirl the pan in a circle to coat the bottom in a thin layer.
Once bubbles begin to form and the bottom is starting to turn golden, flip and cook the other side. Cook just until golden, 30 seconds to 1 minute. Repeat with remaining batter.
In a small bowl, combine sugar and cinnamon. Squeeze a little lemon juice on the cooked crepe and sprinkle generously with cinnamon sugar. Roll up and repeat with the remaining Pannekoeke. Serve immediately.