Pancakes with lemon cream: a delicious dessert with a captivating flavor
Preparation time: 20 minutes
Baking time: 15 minutes
Total time: 35 minutes
Servings: 4 servings
Welcome to a new culinary adventure! Today I present you a recipe that will turn any meal into a special occasion: pancakes with lemon cream. These fluffy pancakes, enveloped in the fresh aroma of lemon, are perfectly balanced between sweetness and acidity, offering you a memorable taste. And let's not forget the candied lemons, which add an elegant touch and a sprinkle of magic to this dessert.
Short history
Pancakes, or fluffy pancakes, have been consumed for thousands of years in various forms and recipes, being a versatile dessert that finds its place in kitchens around the world. Lemon cream, also known as lemon curd, is an English specialty but has gained international popularity due to its fine texture and intense flavor. By combining the two, we get a dessert that not only satisfies the taste buds but also brings a smile to your face.
Ingredients
For pancakes:
- 300 ml buttermilk (sour milk or kefir)
- 1 egg
- 2 tablespoons brown sugar
- A pinch of salt
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 200 g flour
- 1 tablespoon baking powder
- Butter or oil for frying
For lemon cream (lemon curd):
- 2 egg yolks
- 1 egg
- 80 g sugar
- Zest and juice of 1 lemon
- 50-60 g butter
For candied lemons:
- 5 thin slices of lemon
- 100 ml water
- 3 tablespoons sugar
Step by step
1. Preparing the pancakes:
- In a large bowl, beat the egg with the buttermilk, adding the sugar, salt, and lemon zest. Mix well with a whisk to combine the ingredients.
- In another bowl, combine the flour with the baking powder. Add the egg and milk mixture to the flour and mix until you get a smooth batter, but do not overmix. The consistency should be thicker than French pancakes but not excessively dense.
- Heat a non-stick or cast-iron skillet over medium heat. Grease the skillet with a paper towel soaked in oil or butter to prevent sticking. Pour a small ladle of batter into the skillet and gently swirl it to evenly distribute the batter. When the pancake starts to form small bubbles on the surface (about 2-3 minutes), flip it with a spatula and fry on the other side for 2 minutes or until golden. Repeat until you finish the batter.
2. Preparing the lemon cream:
- In a stainless steel bowl, combine the egg yolks and the whole egg. Add the sugar and whisk until the mixture is smooth.
- Place the bowl over a double boiler and continue to whisk constantly to prevent the eggs from coagulating. After 2-3 minutes, add the lemon juice and let the cream thicken, whisking continuously for about 10 minutes.
- Once the cream reaches a smooth consistency, add the lemon zest and butter cubes, mixing well until completely melted. Allow the cream to cool to room temperature.
3. Preparing the candied lemons:
- In a small saucepan, add the water, sugar, and lemon slices. Place over low heat and let simmer gently, stirring occasionally, until the syrup thickens and the lemons become translucent, about 15-20 minutes. Be careful not to caramelize.
- Once the slices are candied, transfer them to a plate and let them cool. The remaining syrup can be kept and used as a topping for other desserts.
4. Assembling the dessert:
- Place one pancake on a platter and add a spoonful of lemon cream on top. Continue to stack the pancakes, alternating with the cream, until you finish all the pancakes.
- On the last pancake, do not add cream, but place the candied lemon slices on top and drizzle the syrup over. This detail will make the dessert look elegant and appetizing.
Practical tips
- If you want the pancakes to be even fluffier, you can separate the egg whites from the yolks and beat the egg whites until stiff. Gently fold them into the pancake batter before frying.
- Make sure the lemons are well washed; preferably use organic lemons to avoid pesticides.
- If you prefer a dairy-free version, you can substitute buttermilk with a plant-based alternative like almond or soy milk.
- This dessert pairs perfectly with a cup of fragrant tea or a strong espresso, which will complement the tart flavor of the lemon.
Frequently asked questions
1. Can I use other citrus fruits instead of lemon?
- Absolutely! Limes or oranges can add an interesting note to the recipe. Be sure to adjust the amount of sugar according to the acidity of the chosen fruit.
2. How can I store the pancakes for later consumption?
- The pancakes can be stored in an airtight container in the refrigerator for 2-3 days. You can reheat them in the oven or microwave before serving.
3. What other toppings can I use?
- In addition to candied lemons, you can add fresh fruits, whipped cream, maple syrup, or even vanilla ice cream for an even more decadent dessert.
Calories and nutritional benefits
These pancakes with lemon cream are rich in nutrients, having a high content of vitamins from the fruits, especially vitamin C from lemons. The flour provides essential carbohydrates, and the butter adds healthy fats. One serving of pancakes (about 2-3 pancakes) has around 300-350 calories, depending on the toppings.
In conclusion, these pancakes with lemon cream are an excellent choice for a refined yet easy-to-make dessert. Try this recipe and let yourself be carried away by the fresh and delicate flavors of lemon! You will surely want to repeat it and share it with your loved ones. Enjoy!
Preparation time: 20 minutes
Baking time: 15 minutes
Total time: 35 minutes
Servings: 4 servings
Welcome to a new culinary adventure! Today I present you a recipe that will turn any meal into a special occasion: pancakes with lemon cream. These fluffy pancakes, enveloped in the fresh aroma of lemon, are perfectly balanced between sweetness and acidity, offering you a memorable taste. And let's not forget the candied lemons, which add an elegant touch and a sprinkle of magic to this dessert.
Short history
Pancakes, or fluffy pancakes, have been consumed for thousands of years in various forms and recipes, being a versatile dessert that finds its place in kitchens around the world. Lemon cream, also known as lemon curd, is an English specialty but has gained international popularity due to its fine texture and intense flavor. By combining the two, we get a dessert that not only satisfies the taste buds but also brings a smile to your face.
Ingredients
For pancakes:
- 300 ml buttermilk (sour milk or kefir)
- 1 egg
- 2 tablespoons brown sugar
- A pinch of salt
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 200 g flour
- 1 tablespoon baking powder
- Butter or oil for frying
For lemon cream (lemon curd):
- 2 egg yolks
- 1 egg
- 80 g sugar
- Zest and juice of 1 lemon
- 50-60 g butter
For candied lemons:
- 5 thin slices of lemon
- 100 ml water
- 3 tablespoons sugar
Step by step
1. Preparing the pancakes:
- In a large bowl, beat the egg with the buttermilk, adding the sugar, salt, and lemon zest. Mix well with a whisk to combine the ingredients.
- In another bowl, combine the flour with the baking powder. Add the egg and milk mixture to the flour and mix until you get a smooth batter, but do not overmix. The consistency should be thicker than French pancakes but not excessively dense.
- Heat a non-stick or cast-iron skillet over medium heat. Grease the skillet with a paper towel soaked in oil or butter to prevent sticking. Pour a small ladle of batter into the skillet and gently swirl it to evenly distribute the batter. When the pancake starts to form small bubbles on the surface (about 2-3 minutes), flip it with a spatula and fry on the other side for 2 minutes or until golden. Repeat until you finish the batter.
2. Preparing the lemon cream:
- In a stainless steel bowl, combine the egg yolks and the whole egg. Add the sugar and whisk until the mixture is smooth.
- Place the bowl over a double boiler and continue to whisk constantly to prevent the eggs from coagulating. After 2-3 minutes, add the lemon juice and let the cream thicken, whisking continuously for about 10 minutes.
- Once the cream reaches a smooth consistency, add the lemon zest and butter cubes, mixing well until completely melted. Allow the cream to cool to room temperature.
3. Preparing the candied lemons:
- In a small saucepan, add the water, sugar, and lemon slices. Place over low heat and let simmer gently, stirring occasionally, until the syrup thickens and the lemons become translucent, about 15-20 minutes. Be careful not to caramelize.
- Once the slices are candied, transfer them to a plate and let them cool. The remaining syrup can be kept and used as a topping for other desserts.
4. Assembling the dessert:
- Place one pancake on a platter and add a spoonful of lemon cream on top. Continue to stack the pancakes, alternating with the cream, until you finish all the pancakes.
- On the last pancake, do not add cream, but place the candied lemon slices on top and drizzle the syrup over. This detail will make the dessert look elegant and appetizing.
Practical tips
- If you want the pancakes to be even fluffier, you can separate the egg whites from the yolks and beat the egg whites until stiff. Gently fold them into the pancake batter before frying.
- Make sure the lemons are well washed; preferably use organic lemons to avoid pesticides.
- If you prefer a dairy-free version, you can substitute buttermilk with a plant-based alternative like almond or soy milk.
- This dessert pairs perfectly with a cup of fragrant tea or a strong espresso, which will complement the tart flavor of the lemon.
Frequently asked questions
1. Can I use other citrus fruits instead of lemon?
- Absolutely! Limes or oranges can add an interesting note to the recipe. Be sure to adjust the amount of sugar according to the acidity of the chosen fruit.
2. How can I store the pancakes for later consumption?
- The pancakes can be stored in an airtight container in the refrigerator for 2-3 days. You can reheat them in the oven or microwave before serving.
3. What other toppings can I use?
- In addition to candied lemons, you can add fresh fruits, whipped cream, maple syrup, or even vanilla ice cream for an even more decadent dessert.
Calories and nutritional benefits
These pancakes with lemon cream are rich in nutrients, having a high content of vitamins from the fruits, especially vitamin C from lemons. The flour provides essential carbohydrates, and the butter adds healthy fats. One serving of pancakes (about 2-3 pancakes) has around 300-350 calories, depending on the toppings.
In conclusion, these pancakes with lemon cream are an excellent choice for a refined yet easy-to-make dessert. Try this recipe and let yourself be carried away by the fresh and delicate flavors of lemon! You will surely want to repeat it and share it with your loved ones. Enjoy!