Lemon Pancake Syrup and Sauce Mix
Look what you can do with this sauce!
I've always loved lemon. Lemon is my favorite pie. And I love good lemon desserts. But good lemon can be hard to find. Much of it is tinny, metallic tasting. This isn't. It's lemon pie on your plate.
You just add butter and water. It makes a thick, creamy, lemon-colored syrup with a bright lemon flavor just like a good lemon pie.
Look what you can do with this sauce!
- It's fabulous on pancakes or French toast. Try it on raspberry or blueberry pancakes.
- It's the easy way to make a fabulous Chinese Lemon Chicken Dinner. (See the recipe below.)
- Drizzle some over ice cream for a simple dessert that is luscious.
- Put lemon sauce over angel food cake, top it with fresh blueberries, and a dollop of whipped cream.
- It's a classic match for blueberries and terrific on strawberry and raspberry desserts, even strawberry or raspberry shortcakes.
- It transforms gingerbread from good to extraordinary.
Note: See the blueberry shortcake image above. Those are fresh blueberries in lemon syrup. The blueberries stained the lemon syrup a beautiful magenta color.
Authentic Crispy Chinese Lemon Chicken Recipe
Use this sauce mix for the chicken and save yourself 20 minutes. Use a precooked microwave rice packet and have dinner ready in 20 minutes.
- 3-4 chicken breasts
- 2 eggs
- 2 tablespoons water
- 2 cups panko
- vegetable oil for frying
For the Lemon Sauce
- 1/4 cup granulated sugar
- 1/3 cup chicken broth
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- 2 tablespoons rice vinegar
- 1/4 teaspoon salt
- 1 garlic clove, minced
- 1-2 drops yellow food coloring (optional)
- 1 tablespoon cornstarch
- 1 tablespoon water
Directions
- Make an egg wash by lightly beating two eggs with one tablespoon of water. In a separate flat-bottomed dish, place the two cups of panko.
- With a meat mallet, pound each chicken breast to 1/4 inch thick. Dip each chicken breast in egg, then panko, and again in egg, then panko again. This double-dipping process is crucial to create an extra-crispy crust for each chicken piece that will not rub off.
- Fry each chicken piece in 350°F vegetable oil until the crust is crispy and golden brown. Place the fried chicken pieces onto a plate with a paper towel allowing the excess oil to drain and set aside.
- To make the lemon sauce from scratch, in a wok, on medium heat, heat 1/4 cup sugar, 1/3 cup chicken broth, 1 teaspoon lemon zest, 3 tablespoons lemon juice, 2 tablespoons rice vinegar, 1/4 teaspoon salt, one garlic clove, and one or two drops yellow food coloring (if desired). In a separate small bowl, combine one tablespoon of corn starch with one tablespoon of water to make the slurry. Add the slurry to the sauce and continue to heat and stir until the sauce is thickened.
- Place the fried chicken on a plate and cut it into strips. Pour the sauce over the top and serve warm.
See What Customers Are Saying
This syrup is beyond decadent! It's full-bodied, luscious and if you love the flavor of lemons you will NOT be disappointed! —Gaye W
This is the perfect syrup glaze for a blueberry loaf that I make. I have used on other desserts as well. I haven't tried it on pancakes...I should purchase the blueberry pancake mix and try it on those (as there is just something about the combination of blueberry and lemon) —Suzanne J
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