Heat a non-stick frying pan until hot, no need for oil as it’s already in the batter.
Use a ladle to spoon approximately 2 tbsp of batter into the hot pan in one go. Then tip the pan around from side to side so the batter is spread evenly around the pan. Cook for 1-2 minutes until golden underneath. Flip the pancake and cook for another minute until golden brown and crispy.
Keep warm in foil whilst cooking the rest of the batch.
Serve the pancakes drizzled with juice and sprinkled with sugar.