Ingredients Jump to Instructions ↓

  1. 1/2 cup plus 1 tablespoon sugar, divided

  2. 2 tablespoons grated lemon peel

  3. 1-1/2 cups all-purpose flour

  4. 1/2 teaspoon salt

  5. 8 eggs

  6. 3 cups milk

  7. 3 tablespoons butter, melted BREAKSTONE'S® Sour Cream and cherry preserves

Instructions Jump to Ingredients ↑

  1. Combine 1/2 cup sugar and the lemon peel; set aside. In a large bowl, combine the flour, salt and remaining sugar. Beat the eggs, milk and butter; stir into dry ingredients and mix well. Pour batter by 1/2 cupfuls onto a lightly greased hot griddle; turn when set and lightly browned. Cook 1 minute longer. Immediately sprinkle each pancake with lemon sugar mixture; roll up and keep warm. Top with sour cream and preserves. Yield: 1 dozen.


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