for 4 people

Batter

250 g	white flour
4 tbsp	sugar
¼ tsp	salt
2 tsp	baking powder
1 tsp	sodium bicarbonate
1	organic lemon, use a little grated zest
3 dl	milk
2	eggs
80 g	unsalted, shelled pistachios

Pancakes

oil for baking

To serve

1 dl	single cream, beaten until light and frothy
250 g	strawberries, cut in half or into quarters
20 g	unsalted, shelled pistachios, roasted, coarsely chopped

How it's done

Batter

Preheat the oven to 60 °C, warm the platter and plates. In a bowl, mix the flour with all the other ingredients up to and including the lemon zest, make a well in the middle. Place the milk, eggs and pistachios in a measuring cup, puree. Gradually pour the mixture into the well while stirring with a whisk, continue to whisk until the batter is smooth.

Pancakes

Heat a dash of oil in a non-stick frying pan. Reduce the heat, spoon the batter into the pan to make pancakes of approx. 7 cm in diameter. Once the undersides are cooked and no longer stick to the pan, flip the pancakes, cook for approx. 1 min., cover and keep warm. Prepare the remaining pancakes in the same way.

To serve

Plate up the pancakes, top with cream and strawberries, sprinkle with pistachios.

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