Blueberry Lemon Pancakes with Lemon Curd
Ingredients
The pancakes
-
1
cup
pastry flour
-
1
large
egg
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
1
tablespoon
granulated sugar
-
1
cup
buttermilk
-
3
tablespoons
fresh lemon juice
-
½
cup
fresh blueberries
-
2
tablespoons
butter, melted and cooled slightly
-
as needed
oil or butter
for cooking
The lemon curd
-
⅓
cup
juice from about 2 lemons
-
2
large
eggs
-
1
large
egg yolk
-
½
cup
sugar
-
2
tablespoons
cold butter, cut into ½-inch cubes
-
1
tablespoon
heavy cream
-
¼
teaspoon
vanilla extract
-
a pinch
salt
Instructions
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Add the egg, buttermilk, melted butter, and lemon juice to the dry ingredients and stir until just combined.
- Heat a griddle or skillet over medium heat and grease with oil or butter.
- Pour ¼ cup of batter onto the pan and add a few blueberries on top.
- Cook until bubbles form, then flip and cook for another 3 minutes until done.
- For the lemon curd, heat lemon juice in a saucepan until hot but not boiling.
- Whisk eggs and sugar together, then slowly add hot lemon juice while whisking.
- Return the mixture to the pan and cook over medium heat until thickened.
- Remove from heat, add cold butter, cream, vanilla, and salt, and mix well.
- Strain the curd into a bowl and refrigerate until needed.
- Serve pancakes topped with lemon curd.
Nutrition Facts (estimated)
Servings
8 servings
Calories
214
Total fat
10g
Total carbohydrates
29g
Total protein
5g
Sodium
410mg
Cholesterol
82mg
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