French pancakes

 25 g margarine.                                    Grated rind of ½ lemon

25 g castor sugar.                                  ¼ teaspoon baking powder

25 g flour                                                1 tablespoon jam

1 egg.                                                        Pinch of salt

75 ml milk

1 Sieve flour, baking powder, and salt. Grease 12 patty pans

2 Cream margarine and sugar. Add lemon rind and cream again

3 Beat in the egg yolk. Add the flour gradually, alternately with the milk

4 Fold in the stiffly-whisked white and put the mixture into the prepared tins

5 Bake in a hot oven for 10 – 12 minutes until well risen and brown.

6 Turn out on a piece of sugared kitchen paper. Put a little jam on top of 6 of the pancakes and place the other 6 on top to form 6 sandwiches.

7 Serve on a hot dish and dredge with castor sugar.

Bon appetite!