100 g caster sugar
1 tbsp cornflour
250 ml water
15 g butter
1 lemon's zest and juice
1 Cook the pancakes and set aside. Heat the sugar, cornflour and water in the pan, stirring until the sugar has dissolved.
2 Bring to a boil, then lower the heat until the mixture has reduced by half. Stir in the butter, lemon zest and lemon juice.
3 Fold the pancakes into quarters and add to the pan to warm through. Serve immediately with whipped cream.