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Sour Cream Pancakes

4 servings

Ingredients

• 4 pcs whole eggs
• 0.25 l thick, sour cream
• 4 tbsp potato flour
• powdered sugar, rubbed with lemon zest (a little)
• fresh butter, for greasing (a little)
• sugar, for sprinkling (a little)
• lemon juice (a little)

Instructions

1. Whisk the eggs thoroughly with the thick sour cream and potato flour, then sweeten with the sugar, which you have previously rubbed with lemon zest.
2. Grease a pancake pan or the pancake iron with fresh butter, let it get very hot, and pour in a small serving spoon of batter.
3. Swirl the pan back and forth quickly so the batter spreads evenly and the pancake becomes quite thin.
4. Bake only on one side until it is dry on top, then slide onto a clean board, roll up, and keep warm until serving.
5. Arrange side by side, sprinkle with sugar, and drizzle with lemon juice.

Modernized from a treasured 19th-century German cookbook.