This recipe is great for a Sunday morning. Recipe supplied by Chelsea.
- Sift the flour and sugar into a bowl. Make a well in the centre of the dry ingredients. Add the lemon zest, milk, egg and melted butter/margarine and whisk to combine.
- Heat a large non stick frying pan over medium low heat and grease lightly with butter or oil.
- For each pancake, place 2 Tbsp of batter into the pan. Cook for 2 minutes or until bubbles form on the surface. Turn and cook for a further 1 to 2 minutes or until the pancakes are cooked through.
- Garnish with berries, bananas and maple syrup or Chelsea's Honey Maple flavoured syrup.