Lemon Pancakes

Sweet and tangy, these moist, delicate pancakes are bursting with lemon flavour.

½ cup sour cream
1 Tbsp. butter, melted
1 egg
1 cup self-rising flour
2 Tbsp. sugar
½ cup lemon juice, freshly squeezed
1 Tbsp. lemon zest

Garnish:
confectioners' sugar

Preheat oven to 200°F (90°C).

Have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven.

Combine the sour cream, butter and egg in a bowl and beat well. Add the flour and sugar. Stir carefully, but do not over-mix.

Preheat a griddle or a non-stick pan. Test with a little batter to see if the griddle is hot. When griddle is ready, pour silver-dollar-sized pancakes. Watch for little bubbles to form on the surface, then flip.

Cook for 3-4 minutes per side. Garnish with confectioner's sugar and extra lemon zest.

Makes 4 servings.