Pancakes with Lemon Sauce

How to prepare pancakes with lemon sauce

1. Beat the eggs with the sour cream and the vanilla seeds.
2. Sift together the flour with the salt, sugar, and baking powder. Add them to the sour cream mixture and stir with a whisk just until incorporated. You'll get a soft batter that flows off the spoon.
3. Heat a non-stick pan. Cut a cube of butter, stick it on a fork, and use it to grease the pan whenever needed. Just lightly run the cube over the pan.
4. Turn the heat to low under the pan.
5. Take only as much batter as fits in a spoon (the batter is so soft you won't be able to take more anyway 😊 ) and pour it into the pan (without moving the spoon; this way the batter will flow to the same spot and form a nice disc). The pancakes will come out small, about 5 cm in diameter. Repeat, forming pancakes at a distance from each other until you fill the pan.
7. Cook the pancakes for 1 minute and 15 seconds on each side. After the first batch, adjust the heat as follows: if they brown too much in the time I indicated, lower the heat; if they stay pale, increase the heat just a little. The pancakes flip easily using a thin spatula.
8. Transfer the pancakes to a warmed plate (with the first cooked side facing up) and keep them covered with a lid until you finish them all.
9. For the sauce, mix the lemon curd with just enough light cream to make it slightly fluid. Pour 2-3 tablespoons of sauce on a plate and place a stack of 8-10 pancakes on top.

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