Add the syrup ingredients to a small pan and place on a high heat. Bring to the boil and then allow to boil for 5-6 minutes until it reduces down and comes a bit thicker. Set aside to cool slightly until serving.

Add the pancake ingredients to a large mixing bowl and whisk until it forms a thick, smooth batter.

Heat a little oil in a large, non-stick frying pan. Bring to a medium heat and then pour a ladle of batter into the pan. If you pan is big enough, you can do several at a time, just try to avoid them merging into one, they will spread a little!

Cook for 1-2 minutes until golden on the bottom, then flip and cook for another minute until golden on both sides. Remove to a plate and keep going until you've got a good stack of pancakes!

Stack the pancakes high, pour over the syrup and finish with some lemon zest. Enjoy straight away while still hot.