Blueberry Lemon Pancakes with Lemon Curd
Blueberry Lemon Pancakes with Lemon Curd will brighten any day! Fresh lemon juice in the pancakes create a burst of flavour that compliments the blueberries, while the lemon curd provides a delicious sweet and tart creamy alternative to usual maple syrup.
I’m doing my best to make your Mondays better.
Is it working?
These pancakes make my every day better. I’m going to let you know why, and then I am going to get into the lemon curd, which, I might end up spending most the post on because it’s that amazing.
These pancakes are fluffy, yet slightly dense in a good way, soaking up the flavours presented to it without falling apart, but melting softly in your mouth. It’s slightly sweet, which helps with the addition of the lemon curd. The blueberries burst while being cooked, releasing a fresh flavour that I think perfectly compliments the lemon. I love blueberries! Add a few extra blueberries in your lemon curd, trust me, you’ll love it.
Now, the lemon curd.
Let’s just get one thing straight. Do NOT use lemon extract, or bottled lemon juice. Use fresh lemons. Everytime I make this curd, I use bottled lemon juice (Confession #1). It’s been great. But then I used fresh lemon juice.
It was amazing. I finished the entire bottle by myself (Confession #2). You may have noticed that my lemons are HUGE. They are Jamaican lemons; they look different than American lemons but based on what I know, they taste the same. DO fresh lemon juice.
The curd is insanely creamy, and the lemon flavour is exceptional. There is a sharp contrast between the sugar and the sourness of the lemon that comes together perfectly.
You need to try these. Especially, on a Monday.
Mondays – 0. Blueberry Lemon Pancakes with Lemon Curd – 1
Blueberry Lemon Pancakes with Lemon Curd
- 1 cup pastry flour
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup buttermilk
- 3 tablespoons fresh lemon juice
- 1/2 cup fresh blueberries
- 2 Tablespoons butter, melted and cooled slightly
- oil or butter for cooking
- 1/3 cup juice, from about 2 lemons
- 2 large eggs plus 1 large egg yolk
- 1/2 cup sugar, 3 1/2 oz.
- 2 tablespoons cold butter, cut into 1/2-inch cubes
- 1 tablespoon heavy cream
- 1/4 teaspoon vanilla extract
- pinch of salt
- In a large bowl, add the flour, sugar, baking powder, baking soda and salt. Add the egg, buttermilk, butter and lemon juice. Stir until just combined; the batter may be lumpy.
- Heat a griddle pan or a cast iron skillet over medium heat and grease with oil or butter.
- Using 1/4 cup measuring cup, fill it half way and pour the butter onto the pan in a circle. Add a few blueberries on top. Wait until some bubbles start to form and then flip the pancakes over. Cook for about 3 more minutes until batter is cooked through. Serve pancakes hot.
- Heat the lemon juice in a small non-reactive pan on medium heat until hot, but not boiling. Whisk the eggs in a small bowl, then gradually whisk in the sugar. Whisking constantly, slowly pour the hot lemon juice into the egg/sugar mixture, then return the mixture to the saucepan and continue to heat over medium heat, stirring constantly until the mixture reaches 170 F and is thick enough to cling to the spoon, about 3 minutes. Immediately remove the pan from the heat and add in the cold butter and mix until incorporated. Stir in the cream, vanilla and salt, then pour through a strainer into a small nonreactive bowl. Cover the surface of the curd directly with plastic wrap and refrigerate until needed.
Put it Together
- Top the pancakes with any amount of lemon curd you desire.
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