Pancakes with Lemon Cream

If you enjoy pancakes best when drizzled with lemon juice and sprinkled with granulated sugar, youll love them even more paired with a velvety, soft, yet very rich lemon cream that you can also prepare in advance.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Lemon cream

  • 2 piece Egg, fresh

  • 2 piece Egg, egg yolk, fresh

  • 150 g Sugar, white

  • 2 piece Lemon, fresh, without shell

  • 80 g Butter, unsalted

  • pieces Butter, unsalted

Pancake batter

  • 100 g Wheat flour, white, multi-purpose

  • 2 pinch Salt, table

  • 1 teaspoon Sugar, white

  • 2 piece Egg, fresh

  • 300 ml Milk, whole milk

  • 50 g Butter, unsalted

Steps

  1. First, prepare the lemon cream, as it is best when cooled. In a heatproof bowl, add sugar, eggs, egg yolks, lemon juice, and grated zest. When grating, be very careful to use only the yellow part and not the white, as the white part of the zest can make the cream bitter.

  2. Mix the ingredients well with a hand whisk, then place the bowl over a pot of simmering water. Make sure the bottom of the bowl does not touch the water in the pot, which should be gently boiling. Cook the egg-lemon mixture over steam, stirring constantly, for 10 to 15 minutes or until you get a smooth, medium-thick cream. If you run your finger over a spoon dipped in the cream, it should leave a visible trace.

  3. Remove the bowl from the heat and mix in the butter into the warm cream. Pour the prepared cream through a strainer into a sterilized jar and let it cool to room temperature. To prevent a skin from forming on the surface, cover the cream with plastic wrap touching the surface. The cream will thicken slightly as it cools. Once cooled, you can seal the jar and store it in the refrigerator, where it can be kept for up to two weeks.

  4. Once the cream has cooled, you can start preparing the pancakes. In a bowl, sift the flour. Add salt and sugar, mix well, and make a well in the center. Crack the eggs into the well and pour in about 50 ml of milk.

  5. Start mixing the ingredients in the well with a hand whisk or mixer, gradually incorporating the flour around the well. Mix until all the flour is incorporated (add a little more milk if needed) and you have a smooth, thick batter without lumps.

  6. Then, while continuously mixing, slowly pour the remaining milk into the bowl in a thin stream. Once all the milk is added and you have a completely smooth, medium-thick batter, mix in the melted butter. Let the prepared batter rest for 30 minutes before cooking.

  7. Pour a little oil into a preheated pancake pan and tilt the pan to spread it over the entire surface (pour any excess oil into a container). Using a ladle, pour enough batter into the greased pan to thinly cover the bottom. When the pancake is cooked on the bottom, flip it with a spatula and cook the other side. Place the cooked pancake on a warmed plate and cover it to keep it warm. Repeat the process until you run out of batter.

  8. Spread the cooked pancakes with the lemon cream, roll or fold them, place them on plates, and serve.

Nutrition Information (Per 100g)

  • Calories: 302.51 kcal
  • Fat: 16.95 g
    • Saturated Fat: 9.47 g
  • Carbohydrates: 29.54 g
    • Sugars: 19.07 g
  • Protein: 5.98 g
  • Fiber: 0.5 g