Raspberry Pancakes with Lemon Curd

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

Mix:
2 cups flour
3 tbsp sugar
1/2 tsp salt
2 tsp baking powder
zest of 1 lemon

Mix separately:
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
3 tbsp cornstarch
3 tbsp flour
1/4 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, flour, cornstarch and salt.  Slowly add boiling water stirring constantly bring to a boil.  Reduce heat and keep on cooking and stirring until the 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