Microwave method: Place 10g butter in a microwave-safe bowl and heat on medium-low for 20–30 seconds. Stir until fully melted and cool to room temperature.

Double boiler method: Place butter in a small heatproof bowl over simmering water. Heat for 30 seconds–1 minute, stir until melted, and cool.

In a large mixing bowl, combine 200g cake flour, 50g sugar, and 10g baking powder. Whisk thoroughly to remove lumps.

Add 2 eggs directly into the dry ingredients.

Pour in 165g milk, cooled melted butter, and 10g lemon juice.

Whisk until fully combined, with no visible separation.

Use a fine sieve to filter the batter once, removing lumps and air bubbles. This ensures ultra-smooth, tender pancakes.

Preheat a non-stick pan over low heat until warm to the touch.

Pour about 100g of batter per pancake. Let it naturally form a round shape.

Cook until bubbles appear on the surface and edges slightly set (2–3 minutes), then gently flip.

Cook the other side 1–2 minutes until golden and springy when pressed lightly.

Stack pancakes on a plate.

Add a small piece of butter on top to melt from residual heat and drizzle with honey. Serve immediately.