Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Thin Lemon Pancakes with Sweetened Sour Cream and Blueberries
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- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 306
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 22 g
- Protein
- 7 g
- Cholesterol
- 132 mg
- Sodium
- 412 mg
Fold crepe-like lemon pancakes into triangles, and top them with sweet-and-tangy blueberries and cream.
- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 306
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 22 g
- Protein
- 7 g
- Cholesterol
- 132 mg
- Sodium
- 412 mg
Ingredients
Directions
- Puree the milk, flour, 2 tablespoons of the granulated sugar, the lemon zest, a large pinch of salt and the eggs in a blender.
- Whisk the sour cream, lemon juice, a pinch of salt and the remaining 2 tablespoons granulated sugar together in a small bowl.
- Heat 1 tablespoon of the butter in a large nonstick skillet over medium heat. Pour half of the batter into the skillet and cook until set, without flipping, 2 to 4 minutes. Gently slide onto a plate. Make another pancake with the remaining butter and batter. Cut each pancake in half and set on a dessert plate.
- Fold the pancake halves into triangles and dollop with the sweetened cream and top with the blueberries. Sprinkle with confectioners' sugar and serve.
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