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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 5 |
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I went looking for a lemon sauce to go over my husbands Sunday morning Blueberry Buttermilk pancakes and found this. The pancakes went from great to over the top! Would also be good with Orange Ricotta pancakes or even better Lemon Ricotta pancakes Ingredients:
2 tbsp cornstarch |
1/2 c sugar |
pinch nutmeg |
pinch salt |
1c water |
2 tbsp lemon juice (about 1/2 a lemon) |
1 tsp lemon zest |
2 tbsp butter |
Directions:
1. In a medium saucepan, combine cornstarch, sugar, nutmeg, salt.
2. Stir in 1 C water and whisk litely to dissolve.
3. Place over medium heat and cook til mixture is thick and clear.
4. Whisk in lemon juice and zest, and butter and remove from heat once butter is melted in .
5. Serve hot over pancakes of choice.
6. Makes about 1 1/2 C or enough for about 20 five inch pancakes.
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