🥞 No-Milk juicy Lemon Pancakes

Fluffy, pantry-friendly pancakes made without milk—soft in the center, golden on the outside, and totally adjustable to your taste.

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📝 Ingredients (makes 8 small pancakes)

• 100 g egg (about 2 medium eggs)

• 50 g sugar

• 60 g olive oil or neutral oil

• 200 g all-purpose flour

• 8 g baking powder

• 110 ml of water

• 1 g salt (optional, but recommended)

For the lemon syrup

• 50 g sugar

• 100 ml water

• Zest of a quarter of a lemon

🍳 Instructions

1. Make the lemon syrup first

• In a small saucepan, combine 50 g sugar, 100 ml water, and the lemon’s zest.

• Simmer over medium-low heat for about 5 minutes, or until slightly thickened.

• Remove from heat and let cool while you prepare the pancakes.

2. Prepare the pancake batter

• In a large bowl, whisk together the eggs, sugar, and oil until smooth and a little foamy.

• Add the flour, baking powder, and salt. Mix well—it will be thick.

• Gradually stir in the water until the batter reaches a thick, pourable consistency (like yogurt).

3. Cook the pancakes

• Heat a lightly oiled non-stick skillet over medium heat.

• Pour in small portions of batter (~60 g each).

• Cook 1–2 minutes until bubbles form, flip, and cook another 1–2 minutes until golden.

4. Serve and drizzle

• Brush it over warm pancakes

• Stack the pancakes

• Garnish with extra zest or fresh fruit if you like.

🌿 Kuisit Tip

The lemon syrup keeps for up to a week in the fridge. Make a double batch and try it over yogurt, cakes, or toast. The pancakes freeze beautifully too—just reheat in a dry skillet or toaster.