Lemon-sour cream sauce for pancakes

Description

I wanted the sauce sweet, but not cloying. Lemon-sour cream was exactly that!

Ingredients

Flour

300 g
Serum

150 ml
Yeast

3 g
Salt

0.5 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

Cooking

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.