Lemon and Poppyseed Pancakes

You will need:

For the pancakes:

The rind of 1 lemon

20g of poppyseeds

135g of plain flour

1tsp of baking powder

2tbsp of caster sugar

130ml of skimmed milk

1 egg

2tbsp of olive oil

For the syrup:

The juice of 1 lemon

2tbsp of golden syrup

Firstly, you will need to make the pancake batter. Sift the flour, baking powder and caster sugar into a large bowl. Add the rind of half a lemon to the dry ingredients. Then in a separate bowl, whisk together the milk, egg and olive oil. Pour the milk mixture into the flour mixture and whisk together. Leave this to stand for a few minutes to allow the baking powder to work (you will begin to notice bubbles in the surface of the batter).

Whilst the batter rests, make the lemon syrup to drizzle over the pancakes. Put the golden syrup into a microwavable bowl, then add the juice of the rinded lemon. Mix this together roughly and put this in the microwave for 10 seconds. Then when the syrup has melted, mix the lemon juice and syrup together thoroughly.

Once the batter is fully rested, you can cook the pancakes. Heat a non-stick pan on a medium heat and grease lightly. Ladle the batter into the pan one at a time. Cook on one side until the top of the pancake looses its shine and bubbles.

Once cooked, drizzle over the lemon syrup and serve.

If you would like to make these gluten free, simply substitute the plain flour for a gluten free flour (such as chickpea flour or almond flour).

Tip: If the syrup cools before serving, simply reheat and mix thoroughly again.