for 12 pieces

Batter

250 g	white flour
½ tsp	salt
3 tbsp	coarse cane sugar
¾ tsp	baking powder
¾ tsp	sodium bicarbonate
2 ½ dl	milk
2	fresh eggs

Cinnamon mixture

80 g	butter, soft
30 g	coarse cane sugar
2 tsp	cinnamon

Pancakes

	clarified butter for frying
40 g	icing sugar
2 tsp	lemon juice

How it's done

Batter

In a bowl, mix the flour with all the other ingredients up to and including the bicarbonate of soda, make a well in the middle. Combine the milk and eggs, gradually pour into the well while whisking, continue whisking until the batter is smooth.

Cinnamon mixture

Place the butter, sugar and cinnamon in a small bowl. Add 2 tbsp of the pancake batter, mix. Transfer the mixture to a disposable piping bag.

Pancakes

Heat a little clarified butter in a non-stick frying pan. Reduce the heat, spoon the batter into the pan to make pancakes of approx. 7 cm in diameter. Cut off the tip of the piping bag, pipe a small amount of the cinnamon mixture on top of the pancakes in a spiral motion. Once the undersides of the pancakes are cooked and no longer stick to the pan, flip the pancakes, cook for approx. 1 min. Combine the icing sugar and lemon juice, drizzle on top of the pancakes.

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