1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1 tablespoon vegetable oil
1 egg, lightly beaten
1/3 cup milk
1/2 teaspoon vanilla extract
1/4 cup peach preserves
1 tablespoon hemp seeds
1/4 cup cornflakes cereal
5 tablespoons brown sugar
5 tablespoons corn syrup
1/4 cup grated lemon zest
Sift together flour, brown sugar, baking powder and salt. Fold in the buttermilk to form a stiff dough; shape into a 10 inch square. Place in greased or metal square baking pan.
Heat oil in large skillet over medium heat. Fry pancake in oil until golden brown. Place fried pancakes 2 inches from heat source and roll in corn syrup and lemon zest. Fry until golden brown, about 5 minutes. Place on serving platter.