Pancakes with Lemon Curd and Mascarpone
This pancake recipe is something quite special, the perfect brunch for spoiling mum on Mother’s Day (or any day for that matter!). They are light and fluffy and naturally sweetened with honey.
To serve, simply layer pancakes on a serving dish and top with generous spoonfuls of tangy lemon curd and velvety rich mascarpone,
the perfect flavour combination.
Prep time: 10 minutes | Cook time: 20 minutes | Makes: 10 pancakes | Recipe by Kelly Gibney @kellygibney_wholehearted
INGREDIENTS
2 cups plain flour
1 ½ teaspoons poppy seeds
4 teaspoons baking powder
Pinch salt
1 Otaika Valley Free Range Egg
1 ½ cups milk
1 teaspoon vanilla essence
2 tablespoons honey
Butter for cooking pancakes
To serve - lemon curd and mascarpone
Place the flour, poppy seeds, baking powder and salt in a bowl.
Whisk to combine.
In a jug, whisk together the egg, milk, vanilla and honey.
Add the wet ingredients into the dry ingredients and mix til smooth.
Heat a pan or pancake maker. Use butter to lightly grease your cooking surface.
Cook approximately 1/3 cup of batter at a time until golden and cooked through.
Keep warm until all the batter is cooked.
Serve with lemon curd and a dollop of mascarpone.
Chef’s tip: If the lemon curd is very thick, it can be nice to thin it slightly by whisking with a little water.
