Lemon-Infused Thin Pancakes with Fresh Herbs

Ultra-thin, delicate pancakes with a subtle lemon brightness and fresh herb notes, ideal for a light breakfast or brunch.

Cuisine: French

Category: Breakfast

Prep: 10 minutes. Cook: 15 minutes.

Serves 2.

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup milk
• 1 egg
• 1 tbsp lemon zest
• 1 tbsp, finely chopped fresh dill
• 1 tbsp, finely chopped fresh chives
• 2 tbsp unsalted butter

Instructions

1. Step 1: Whisk 1 cup all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt in a bowl until combined.
2. Step 2: In a separate bowl, beat 1 egg with 1 cup milk until smooth, then stir in 1 tbsp lemon zest.
3. Step 3: Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.
4. Step 4: Heat 1 tbsp butter in a nonstick skillet over medium-low heat until melted. Pour 1/4 cup batter into the skillet and swirl to form a thin circle.
5. Step 5: Cook for 1-2 minutes until bubbles form on the surface and edges lift; flip and cook for 1 minute more.
6. Step 6: Repeat with remaining batter, adding 1 tbsp chopped dill and 1 tbsp chopped chives to each pancake before flipping.