These thin pancakes comes together easily and are filled with a drizzle of lemon juice and a sprinkling of cinnamon sugar.

 Time Serves
25 mins 8





  • 125g all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 2 large eggs
  • 240ml milk
  • 45g unsalted butter (melted and slightly cooled)



  • 40-50g granulated sugar
  • 10g ground cinnamon
  • 1 lemon




In a large bowl, combine the flour, salt, and baking powder.

In a small bowl, whisk together eggs and milk. Slowly whisk into the flour until no lumps remain. Whisk in the melted butter

Place a large 12 inch (30.5 cm) skillet over medium-low heat. Grease with additional butter or oil.

Pour 60-80ml batter into the center of the pan. Immediately swirl the pan in a circle to coat the bottom in a thin layer.

Once bubbles begin to form and the bottom is starting to turn golden, flip and cook the other side. Cook just until golden, 30 seconds to 1 minute. Repeat with remaining batter.

In a small bowl, combine sugar and cinnamon. Squeeze a little lemon juice on the cooked crepe and sprinkle generously with cinnamon sugar. Roll up and repeat with the remaining Pannekoeke. Serve immediately.