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I love the weekends, we always make a big breakfast and I finally get to experiment with the recipes that take a little more time. I have to say this is a quick version of lemon curd. You can make it ahead of time if you like to add it cold or make day of and serve it hot on the pancakes like I did. For 3 people this made the perfect amount for us. Hubby said this is the lightest pancake I’ve ever made and it’s at the top of his list to have me repeat. I had just a little curd leftover and made crepes to use the curd as a filling and it really hit the spot for a quick week night dessert.

Blueberry Lemon Pancakes with Lemon Curd

(Adapted from Jessica in the Kitchen)


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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


In a large bowl, add the flour, sugar, baking powder, baking soda and salt.

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Add the egg, buttermilk, butter and lemon juice. Stir until just combined; the batter may be lumpy.

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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.

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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:
1/3 cup juice (from about 2 lemons)
2 large eggs plus 1 large egg yolk
1/2 cup (3 1/2 oz.) sugar
2 tablespoons cold butter, cut into 1/2-inch cubes
1 tablespoon heavy cream
1/4 teaspoon vanilla extract
pinch of salt


Heat the lemon juice in a small non-reactive pan on medium heat until hot, but not boiling.

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Whisk the eggs in a small bowl, then gradually whisk in the sugar.

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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.

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Immediately remove the pan from the heat and add in the cold butter and mix until incorporated.

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Stir in the cream, vanilla and salt, then pour through a strainer into a small nonreactive bowl.

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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.

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