Description
Delight in these Lemon Curd Filled Pancakes, a luscious breakfast treat featuring fluffy pancakes encasing tangy lemon curd. Perfectly balanced with a tender crumb and bright citrus flavor, these pancakes make a delightful start to any morning.
Ingredients
Scale
Pancake Batter
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1/4 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Filling and Serving
- 1/2 cup lemon curd (store-bought or homemade)
- Butter or oil for greasing the pan
- Powdered sugar (optional, for dusting)
- Fresh berries (optional, for serving)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Combine Wet Ingredients: In a separate bowl, beat together the buttermilk, milk, egg, melted butter, and vanilla extract until fully blended.
- Make the Batter: Pour the wet ingredients into the dry ingredients and gently stir just until combined. Avoid overmixing to keep the pancakes tender with some lumps remaining.
- Heat the Skillet: Warm a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook Base Pancake Layer: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 1 to 2 minutes, watching for bubbles forming on the surface, indicating it’s ready to be filled.
- Add Lemon Curd Filling: Spoon approximately 1 tablespoon of lemon curd onto the center of the pancake. Then gently cover the lemon curd with a small spoonful of additional batter to seal the filling inside.
- Flip and Finish Cooking: Carefully flip the pancake and cook for another 1 to 2 minutes until the pancake is golden brown and cooked through. Repeat this process for the remaining batter and lemon curd.
- Serve: Serve the filled pancakes warm, dusted with powdered sugar and accompanied by fresh berries if desired.
Notes
- For a quicker version, use pre-made pancake mix and fill with lemon curd using the same technique.
- These pancakes taste best when served fresh; leftovers can be gently reheated in the microwave.
