THIN LEMON PANCAKES WITH SWEETENED SOUR CREAM AND BLUEBERRIES

Thin Lemon Pancakes with Sweetened Sour Cream and Blueberries image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

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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