Description
Wandering across the expanses of the Internet in poish lemon cakes, accidentally vstretila on English-speaking site here is this wonderful recipe flavored with lemon pancakes, which serves a divine syrup of the lemon taste. Pancake out of the air, with a subtle lemon flavor. The syrup, in contrast, has a pronounced lemon flavor and aroma, the acidity of which can be adjusted by increasing or decreasing the amount of lemon juice and lemon peel. I assure you it is delicious! For the recipe thank you Samantha.
Ingredients
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Water
0.5 cup
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Sugar
0.66 cup
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Lemon juice
4 Tbsp
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Lemon peel
2 tsp
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Corn starch
2 tsp
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Butter
2 Tbsp
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Cream
2 Tbsp
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Vanilla essence
0.5 tsp
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Mac
1 tsp
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Flour
3 cup
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Sugar
0.25 cup
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Leavening agent
1 Tbsp
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Soda
0.75 tsp
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Salt
0.75 tsp
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Yogurt
3 cup
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Chicken egg
2 piece
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Lemon juice
3 Tbsp
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Lemon peel
2.5 Tbsp
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Mac
2.5 Tbsp
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Vanilla essence
1.5 tsp
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Butter
5 Tbsp
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Vegetable oil
0.5 tsp
Cooking
To prepare lemon-poppy seed syrup. In a small saucepan, mix water, sugar, lemon juice, lemon zest, corn starch, poppy seeds and stir well. Set the saucepan on a medium heat and bring to a boil, stirring occasionally. Reduce heat and cook for 4-5 minutes, stirring occasionally, until the syrup thickens.
Remove the pan from the heat and stir in butter, cream, vanilla extract. Whisk until a smooth mass. Set aside and allow to cool. I added a little yellow gel coloring to make the brightness of the syrup.
While the syrup cools, prepare the pancake. In a large bowl add the flour, sugar, baking powder, soda and salt, poppy seeds and mix well.
In a separate bowl, beat the eggs, lemon juice, lemon zest and vanilla until smooth.
Add yogurt and mix well. Yogurt can be replaced by any milk products.
Make a well in center of dry mixture and pour in liquid ingredients. Mix well. Add the oil, mix gently but not too hard, even if there are some lumps not stirred, no big deal, they will spread during baking.
Heat a large skillet over medium heat. Once pan is hot add a small spoon of vegetable oil and a cooking brush to grease the entire surface of the pan. Using a measuring Cup to pour in a circular motion 80 ml of the batter on the pan. Fry till the bottom of pancake is not acquire a Golden-brown color, and over the entire surface of the pancake begins to form bubbles. Continue to fry on a dry pan.
Turn the pancake and cook for another minute or two until Golden brown.
The finished pancakes serve with lemon-poppy seed syrup.
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