Lemon-sour cream sauce for pancakes
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I wanted the sauce sweet, but not cloying. Lemon-sour cream was exactly that!
Ingredients for Lemon-sour cream sauce for pancakes
- Flour - 300 g
- Serum - 150 ml
- Yeast - 3 g
- Salt - 1/2 tsp.
- Sugar - 1 tbsp
- Chicken egg - 1 piece
- Vegetable oil - 1 tbsp
- Lemon - 1 piece
- Water - 50 ml
- Sugar - 100 g
- Sour cream - 150 g
Step by step instruction of cooking Lemon-sour cream sauce for pancakes
Lemon slice arbitrarily, add water and boil for about 15 minutes
The lemon should be soft and the water is almost to boil. Chop the lemon in a blender, add sugar and bring to a boil, remove from heat and let cool completely
Add to the lemon weight the sour cream, stir until smooth
The sauce is stored in the refrigerator in a sealed jar safely 2-3 days
For pancakes in a preheated whey add yeast SAF-point high-speed
Add half of the flour, stir and leave for 15 minutes. Then add the egg, butter and the remaining flour. Leave the dough for 1 hour to rise.
Optional in the dough add 1 tsp of lemon zest
Fry pancakes in a pan the conventional way, lubricating oil pan and spreading the batter with a spoon.
I usually fry the first side of the pancakes under the cover, so they better rise. Then the cover is removed, flip the pancakes and frying on the second side.
Oil for frying, I did not specify - just grease the pan with oil.
Serve hot pancakes with sauce and tea. A tasty carnival