I was gutted when I found out yesterday my Abercrombie Anarchy Party has to be cancelled or put on hold because of someone else’s surprise birthday party. Not to mention, my DJ The Bitter Pill and I have worked hard to put the playlist together – we were so looking forward to this! (Ok fine. I basically gave him orders and he was running the rest of the marathon whilst I pansied off doing my own thing) Think about it – amazing house party or Vodka Revolution with sleazy fat old men and heavily tattooed skanks? Geez…you can totally tell what an ass I am.
I’m just a little miffed. Anyhow, I started surfing food blogs because I wasn’t too enthusiastic about diving straight into my French Art History essay first thing in the morning. Stopped at fellow Cream Puffs in Venice and thanks to her, I managed to get a base recipe for these lovely pancakes. This is based on Bill Granger’s Ricotta Pancakes which you can get off her own blog which is amazing. I’ve taken it and tweaked it a bit for my own cravings.
I love lemon curd. I like lemon curd pie; I like lemon curd (lots of it, gooey mess that it is) on toast, no butter please. Lemon and sugar on thin pancakes is the British way. And lemon curd is really a traditional British dessert topping. Made with eggs, lemon juice and zest and sugar, it is a thick gooey mixture; an alternative to jam for bread and scones. So this recipe is kind of like a hybrid pancake I suppose – take the real fluffiness of American and put it together with the best of Britain! You can make your lemon curd from scratch, it’s very easy. Or, if you’re a grumpy lazy fart like me: head to Marks & Spencer and get a jar of their Lemon Curd which is lovely and made with Fairtrade Sugar. Other than supporting the Chicken Run for Free Range chicken and eggs, I like to have Fairtrade tea and sugar. Another reason why I absolutely adore Divine Chocolate.
This has to be the BEST pancakes I’ve ever made. Wonderfully fluffy (this is not a joke) and so light with a great subtle taste. I made this for 2 persons so I halved everything off Bill Granger’s recipe before making any changes. This yielded about 5 alright-sized pancakes. Here’s what you have to do:
Ultimate American Lemon Curd Pancakes
1/2 tbs caster sugar
1/2 cup skimmed milk
2 eggs, separated
3/4 cup flour, already sifted
1/2 tsp baking powder
1,1/2 tsp salted butter, melted
1 tsp vanilla extract (I used the one with vanilla seeds for extra power)
1 generous tbs lemon curd
orange zest (keep some for garnishing)
Golden syrup/maple syrup
More lemon curd
Icing sugar for dusting
Separate the eggs into 2 bowls and beat the whites till they’re white and peakish. Don’t overdo it though. In the other bowl, use a whisk and whip the yokes, sugar, vanilla, lemon curd and melted butter together till nice and airy. Next, whisk in the rest of the dry ingredients and some orange zest. This will thicken up, so you’ll have to add the milk next to relax this mixture. You can always adjust the consistency of the mixture with flour/milk depending on how thick or how wet it is. Following this, tip the egg whites into this and mix.
When your pan is hot and ready – add butter onto pan. Start frying these pancake babies! Flip when wet side begins to bubble. Slap ‘em on a plate, serve generously with lemon curd, drizzle maple syrup and some icing sugar. Indeed, if you’ve not got a heart for sugar, you might wanna cut all that sugary goodness out. ME? I went for it.
And I was pleased and satiated.