Thin Lemon Pancakes with Sweetened Sour Cream and Blueberries

Fold crepe-like lemon pancakes into triangles, and top them with sweet-and-tangy blueberries and cream.
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  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 4 servings
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Ingredients

2/3 cup milk

6 tablespoons all-purpose flour

4 tablespoons granulated sugar

2 teaspoons grated lemon zest plus 2 teaspoons fresh lemon juice

Kosher salt

2 large eggs

2/3 cup sour cream

2 tablespoons unsalted butter

1 cup blueberries

Confectioners' sugar, for dusting

Directions

  1. Puree the milk, flour, 2 tablespoons of the granulated sugar, the lemon zest, a large pinch of salt and the eggs in a blender.
  2. Whisk the sour cream, lemon juice, a pinch of salt and the remaining 2 tablespoons granulated sugar together in a small bowl.
  3. 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.
  4. Fold the pancake halves into triangles and dollop with the sweetened cream and top with the blueberries. Sprinkle with confectioners' sugar and serve.
  5. Copyright 2016 Television Food Network, G.P. All rights reserved.

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