Name: Thin Lemon Pancakes with Sweetened Sour Cream and Blueberries
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
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

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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