Pancakes with Candied Lemon

Ingredients

• 2 59g free range eggs separated
• 1/4 cup caster sugar
• 2 cups plain flour
• 1 teaspoon baking powder
• 1 cup milk
• 50 grams butter melted
• 2 lemons peeled, segmented
• 1/2 cup sugar
• 1/4 cup mint leaves shredded
• 1/4 cup water

Directions

1. In a glass bowl, whisk the egg whites and sugar, using an electric hand mixer, until thick and glossy.
2. In a separate bowl, combine the egg yolks, flour, baking powder, milk and butter. Whisk until there are no lumps. Fold through the egg whites until combined.
3. Using a non-stick frypan, brush the base with butter and heat over a low heat. Add 1/4 cup of pancake batter at a time and cook for 3 minutes, or until pancake bubbles completely. Flip pancake and cook for a further 3 minutes. Repeat until all pancakes are cooked.
4. In a saucepan, simmer the lemon, sugar, mint and water for 6 minutes or until thick. Pour over pancakes and serve.