Yippee! It's pancake Tuesday! When I was a kid, it was the one and only day a year we "might" get pancakes for dinner--only if my Dad was working late, or Mom cooked him something he thought was delicious, and we all thought was gross (...like liver and onions--still GROSS, just saying...)
I was inspired today to make something a little different , not just the usual pancakes and syrup. Something will a little more get up and go, and perhaps a little more fruit too...I would definitely make these again--especially for brunch or a special breakfast..no way I am going to wait until next pancake Tuesday to have these again!
Lemon Raspberry Pancakes with Lemon Curd Topping
2 cups flour
3 tbsp sugar
1/2 tsp salt
2 tsp baking powder
zest of 1 lemon
2 beaten eggs
2 cups milk
3 tbsp melted butter or oil
Combine the wet ingredients with the dry and the juice of 1 lemon (about 1/3 cup give or take). Mix until just combined-don't over mix. Fold in 1 1/2 cups fresh or frozen raspberries. Cook as per usual.
Lemon Curd Topping (this is actually the lemon pie filling from Food that Really Schmecks...)
1 1/4 cup sugar
1/2 tsp salt
1 1/2 cup boiling water
3 egg yolks, beaten
zest and juice of 1 lemon
3 tbsp butter
In the top of a double boiler or heavy bottom saucepan mix sugar, cornstarch and salt. Slowly add boiling water stirring constantly bring to a boil. Reduce heat and keep on cooking and stirring until he mixture is quite thick.
Stir a small amount of the hot mixture into the beaten egg yolks; stir in more of the hot mixture (about 1 cup) then blend it with the rest of the hot mixture and keep stirring and heating for 5 minutes. Remove from heat, add butter and zest; then slowly stir in the lemon juice.
Cool down slightly and top Lemon Raspberry Pancakes with a scoop or 2!
Tip: you can make this ahead and keep it in the fridge, or you can use it hot. My favourite way to eat this curd is as a hot pudding...mmm