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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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


  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.
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