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In a large bowl, sift together the flour, sugar, baking powder, nutmeg, and a pinch of salt.
In a separate bowl, whisk together the egg, milk, melted butter, and lemon zest.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Don’t overmix — the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat and melt a little butter in the pan.
Pour small ladles of the batter onto the skillet (about 2–3 tablespoons per pancake).
Cook for 2–3 minutes until small bubbles form on the surface, then flip the pancakes and cook for another 1–2 minutes, or until golden brown and cooked through.
Serve the pancakes warm with a dusting of powdered sugar, a drizzle of maple syrup, and fresh fruit on the side (optional).
For an extra royal touch, you could also serve with whipped cream or a spoonful of fruit compote.
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