Pancakes with lemon sauce

I should really have posted this yesterday, but I didn't stumble across it in my pile of recipes until today - oops.  Who says you can only have pancakes on Shrove Tuesday anyway? - Serves 4

Ingredients
1 orange
2 large eggs
3.5oz / 100g plain flour
3tbsp artificial sweetener
A pinch of salt
9floz / 255ml skimmed milk
2-3 drops of vanilla essence
Fry Light

For the lemon sauce:
2 lemons
2-3 tbsp artificial sweetener
very low fat fromage frais to serve

Method
1. First make the pancake batter.  Finely grate the orange zest, beat the eggs in a large bowl, sift in the flour, sweetener and salt.
2. Stir the orange zest, milk and vanill aessence into the egg mixture, and whisk until smooth
3. Make the lemon sauce.  Squeeze the juice from the two lemons.  Place in a saucepan with the sweetener and 4floz/113ml water.  Heat gently until the sweetener has dissolved.  Remove from the heat and set aside.
4. Spray a 6in/15cm frying pan with Fry Light and turn the heat to high.  Stir the batter mixture and then pour an eighth of it into the pan, tilting to spread the mixture, and cook for 1-2 minutes.  Remove, fold into quarters and keep warm while you cook the remaining pancakes (8 in total).
5. Place the folded pancakes on warmed serving plates and drizzle with lemon sauce and a dollop of fromage frais.