Ingredients
2 cups flour
1 lemon, zested
1 tbsp baking powder
1 tsp salt
1 tbsp sugar
1 tbsp lemon juice
1/4 tsp baking soda
50g butter
2 cups milk
3 eggs, seperated
1 punnet fresh raspberries
Method
Mix the flour, baking powder, salt, baking soda, lemon juice and milk together to a smooth batter then add 2 of the egg yolks and beat well.
Whisk the egg whites with the sugar to form soft peaks and then fold in to the mixture.
Lightly heat a non stick pan and add a little butter then ladle in enough mixture for one pancake. Let it set underneath then add a few raspberries and place in the oven at 250C.
Cook for about 3/4 minutes until risen and golden then serve with some fresh berries and some creme fraiche.