Cold lemon pancakes

Ingredients for Cold lemon pancakes

Instructions for Cold lemon pancakes

To prepare the Cold lemon pancakes recipe, please follow these instructions:

Pancake pie: Mix flour and sugar in a bowl and whip well between all the eggs. Whip the melted butter and finely grated ginger in the dough. Finally whip the milk and the pancake dough is ready for use. Step at least six thin pancakes on the forehead at high heat until golden on both sides. Grab the baked pancakes into aluminum foil until rolled with cream.

Lemon cream: Put the house blend softly in ½ liter of cold water for ½ hour. Chop the white chocolate nicely and place it in a large bowl. Bring the cream in a saucepan and remove it from the heat. Let the hot cream stand for 5 minutes, then pour half of it over the finely chopped chocolate and stir until almost all the chocolate is melted. Add the rest of the hot cream. Turn the house blower out of water and stir it directly in the warm cream. When all the chocolate is melted, the cream passes through a sieve. Add the lemon shale and stir well. Cool the lemon cream fridge in the fridge for at least 3 hours or until the next day.

Lemon confection: cut the bottom and top of the lemons. Leave the lemons on the bottom and cut with a sharp knife the whole shell. Now cut the 'lemon' lemon in fillets constantly cutting off the slats. Fold half the vanilla pole on the long side. Scrape out the grits and grind it with a slice of sugar with a palette knife to separate the grains. Cake vanilla sugar, the empty vanilla dish, sugar and water in a pan and cook it shortly. Even with a little corn starch soaked in a little water, but finally not too much. The sauce must only thicken slightly. Add the lemon fillets and then take the saucepan off the heat. Cool the lemon confection completely before serving. It can be stored for cooling for up to three days.

Glass sauce: melt the flour to golden caramel in a saucepan. Put a new piece of baking paper flat on the table. Put with a spoon of two-three caramel pads of a diameter as a crown. The paws are stroke quickly and firmly with a palette. Repeat and repeat until the sugar is used and remember, it is good with some extra.

Lemon pancakes: Put all the cold pancakes on a clean table. Whip the cold lemon cream airy with a handkerchief and spread it on the pancakes. Stir the cream thinly with a palette knife to cover the whole pancake cake. Roll the pancakes carefully and tightly together, put them on a dish with even bottom and cover it with household film. Drill the dish in the refrigerator for up to two days before serving. The pancakes can be frozen to show you will be in good time.


tips:
Aim: cut each of the completely cold pancakes in two very slanted slices - the ends are not used. Cut the slices elegantly. Server with glass aroma and a slice of lemon confection.