From a Genussakademie course.
Zest from 1 lemon (organic)
50g unsalted butter
0.5 tsp baking powder
2 tbsp rapeseed oil
Preheaet the oven to 200°C.
Separate the eggs and whip up the egg whites with 20g sugar.
Whisk together the egg yolks with another 20g and the lemon zest until creamy.
Mix the flour with the baking powder and then add milk and egg yolks. It should become a viscous batter. Add the oil and then carefully heave the whipped egg whites under.
Heat up a skillet on the stove, add butter. Pour in the batter, ca 2-3cm high. Bake in the oven for 4-5min or until golden brown.
Return to the stove, flip (it’s easier if you cut it in half first). With two spoons rip into pieces.
Add the rest of the sugar and quickly caramelize.
Dust with powdered sugar.