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!
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.
Storage: Store lemon sauce in an airtight container in the refrigerator for up to 1 week.