Pancakes with lemon and sugar
4 servings
30 minutes
Pancakes with lemon and sugar are a refined combination of sweet and sour flavors with a delicate texture. This recipe originates from Russian cuisine, where pancakes are a traditional dish symbolizing home comfort and festive gatherings. Light and airy, they gain special charm from the lemon syrup that adds a refreshing tartness and caramel note. The cane sugar in the syrup softens the acidity of the lemon, creating a harmonious balance. Pancakes are perfect for breakfast, cozy tea time, or festive treats. They are served hot, generously drizzled with syrup and dusted with powdered sugar, creating an exquisite contrast of textures — the softness of the batter and silky sweetness. This recipe will provide moments of enjoyment filled with warmth and the aroma of fresh lemons.
1
Prepare the dough by mixing flour with eggs and room temperature milk.
- Wheat flour: 75 g
- Chicken egg: 4 pieces
- Milk: 200 ml
2
Then add the pre-melted butter, which should cool slightly. Whisk everything again. You can let the batter sit for half an hour for softer pancakes.
- Butter: 20 g
3
To make lemon syrup, squeeze the juice of two lemons and dissolve sugar in it in a pan. For extra flavor, you can add a bit of zest.
- Lemon: 2 pieces
- Cane sugar: 1 tablespoon
- Powdered sugar: to taste
4
After preparing pancakes in sunflower oil, serve them with syrup, sprinkled with powdered sugar.
- Sunflower oil: 20 ml
- Powdered sugar: to taste