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.
Per-fect-ly.
You need to try these. Especially, on a Monday.
Mondays – 0. Blueberry Lemon Pancakes with Lemon Curd – 1
Ingredients
- 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
Lemon Curd:
- 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
Instructions
- 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.
Lemon Curd
- 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.
- Enjoy!
Notes
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.
Per-fect-ly.
You need to try these. Especially, on a Monday.
Mondays – 0. Blueberry Lemon Pancakes with Lemon Curd – 1
Ingredients
- 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
Lemon Curd:
- 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
Instructions
- 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.
Lemon Curd
- 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.
- Enjoy!
Notes
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.
Per-fect-ly.
You need to try these. Especially, on a Monday.
Mondays – 0. Blueberry Lemon Pancakes with Lemon Curd – 1
Ingredients
- 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
Lemon Curd:
- 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
Instructions
- 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.
Lemon Curd
- 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.
- Enjoy!
Notes
Blueberry Lemon Pancakes with Lemon Curd
Ingredients
- 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
Lemon Curd:
- 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
Instructions
- 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.
Lemon Curd
- 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.
- Enjoy!
Notes
Nutrition
Blueberry Lemon Pancakes with Lemon Curd https://jessicainthekitchen.com/lemon-pancakes-lemon-curd/ March 10, 2014
This Guinness Chocolate Cake is the perfect St. Patrick’s Day celebration cake! Irish or not, you will love how the Guinness not only enhances the chocolate in the cake, but makes it extremely light and moist, creating a cake you will never want to put down!
Myself and 10 of my food blog friends got together to do a St. Patrick’s Day namely “ #KissMeImIrish ” to show off our Paddy’s Day skills. The party was organised by host Connie or URBAN BAKES and there is no way I could’ve said no! All their posts can be found below, so when you’re done checking mine out head on over! EVERYTHING looks insanely delicious!
- URBAN BAKES – Sweet & Salty Boozy Irish Truffle Cake 2. Baking a Moment – Irish Cream Profiteroles 3. The Cheery Baker – Baileys Mint Chocolate Poke Cake 4. Grandbaby Cakes – #KissMeImIrish Baileys Mint Chocolate Cream Pie 5. bethcakes – Irish Car Bomb Cake 6. gotta get baked – Chocolate Baileys Cheesecake 7. Jessiker Bakes – #KissMeImIrish Guinness Chocolate Cake 8. Blahnik Baker – Chocolate Guinness Cupcakes with Whiskey Caramel and Baileys Buttercream 9. Bakes In Slippers – Guinness Chocolate Stout Milkshake 10. Chez CateyLou- Guinness Stout Chocolate Donuts #KissMeImIrish 11. House of Bakes – Drunken Blondie
Umm, no. They are basically lame jokes, using the names Paddy, Gallagher and other “Irish” names. So, there goes that attempt. How about I just stick to the cake?
I basically fancied up my favourite chocolate cake recipe by adding some greek yogurt for added moisture and a cup of Guinness instead of where I usually had a cup of hot freshly brewed coffee, which P.S. makes a chocolate cake go crazy! This cake is rich, light and spongey, while being moist and delectable all at the same time.
I thought adding powdered sugar on top was the best touch because I didn’t want to cloud the flavours with a heavy frosting.
Needless to say, this cake finished in less than two days in my house. And yes, you can point your finger at me as the main perpetrator.
Guilty as charged.
Ingredients
- 1 3/4 cups pastry flour
- 2 cups brown sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 unsweetened applesauce
- 1 cup non-dairy milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
- 1/4 cup vegan Greek yogurt , (or a thick regular vegan yogurt) or vegan sour cream
- 1 cup Guinness beer
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Grease a 10-inch bundt pan. Set aside.
- Combine all of the dry ingredients in a large bowl, mixing until combined.
- In the bowl of a standing mixer, add the vegan milk, oil, vanilla, unsweetened applesauce and non-dairy greek yogurt and stir until combined and frothy, about 2 minutes. Add the dry ingredients to the wet mixture cup by cup, mixing until incorporated. Add the beer at the end and mix for one for minute until the mixture is smooth. It will be thin.
- Pour the mixture into the bundt pan and bake for 35-40 minutes. The cake should spring back when it is finished.
- When the cake is finished, place on the counter and allow to cool in the bundt pan for 10-15 minutes. Then remove until a plate, or a wire rack covered in parchment paper/saran wrap to cool. This is because the cake is very soft but heavy, and you don’t want it to sink through the wire rack.
- Allow to cool, and then sift powdered sugar on top.
