Lemon Sauce - Lemon Syrup
Lemon Sauce is a fresh, fruity addition to blueberry pancakes and lots of other baked goods. Lemon Syrup for pancakes adds so much flavor, and it tastes much lighter than heavy maple syrup. I love adding in a bit of lemon sauce to brighten up my morning pancakes!
Servings: 6
Equipment
- Kitchen Scale (optional)
Ingredients
- 10 tablespoons unsalted butter 141 grams (1¼ sticks)
- 1 cup granulated sugar 200 grams, ultrafine is best, if available
- ½ cup heavy cream 114 grams
- 2 tablespoons lemon zest from 2 lemons
- ¾ cup freshly squeezed lemon juice from 6 lemons
- ½ teaspoon kosher salt
- ½ teaspoon baking soda 3 grams
- Blueberry Pancakes (optional but DELISH) click for recipe
Instructions
- In a small saucepan over medium-low heat, combine all ingredients except the baking soda, bring to a low boil and cook just until sugar is dissolved.10 tablespoons unsalted butter, 1 cup granulated sugar, ½ cup heavy cream, 2 tablespoons lemon zest, ¾ cup freshly squeezed lemon juice, ½ teaspoon kosher salt
- Remove from the heat and add the baking soda, stirring constantly. Place over low heat and stir for one more minute. Remove from the heat and let cool slightly.½ teaspoon baking soda
- Serve over our Perfect Blueberry Pancakes. (linked above)Blueberry Pancakes (optional but DELISH)
Notes
- Recipe yields about 1½ cups.
- Nutritional information is ONLY for syrup. For nutritional information for both pancakes and syrup, click here.
Nutrition
Serving: 0.25cup | Calories: 371kcal | Carbohydrates: 36g | Protein: 1g | Fat: 26g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 294mg | Potassium: 60mg | Fiber: 0.3g | Sugar: 35g | Vitamin A: 877IU | Vitamin C: 15mg | Calcium: 24mg | Iron: 0.1mg