Prep Time: 5 minutes + 1 hour resting
Cooking Time: 15 minutes
Serves: makes +- 12
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Pancakes lemon curdA batch of homemade pancakes are becoming ever more appealing with this chilly weather we are having. Soft, light, yet slightly doughy pannekoek rolled up with cinnamon sugar and a drizzle of fresh lemon juice, it doesn’t get more nostalgic than this. And to take it to the next level, why not whip up a batch of homemade lemon curd? Ever since my first bite of lemon curd filled pancakes at the Greyton morning market, I HAVE to have lemon curd with mine. It’s just so damn delicious! How do you like your pancakes?

PancakesOld Fashioned Pancakes

2 c (500 ml) cake flour
2 ml salt
4 large eggs
1 c (250 ml water
1 c (250 ml) milk
1/4 c (60 ml) vegetable oil
2 T (30 ml) lemon juice or white spirit vinegar
To serve:
Cinnamon sugar
Fresh lemon wedges
Homemade Lemon Curd (optional)

Sift the dry ingredients into a medium size bowl.
Beat the eggs, milk, water, oil and lemon juice together.
Make a well in the centre of the dry ingredients and gradually add the egg mixture.  Beat until smooth.
Cover the batter and allow it to stand for 1 hour.
Lightly oil a heavy-based 24 cm frying pan and heat.
When the pan is hot, use a lade and pour in a thin layer of the batter and cook over moderate heat until the batter sets and the one side is golden. Flip pancake and cook through for 3-5 seconds then stack with wax paper between each one and cover with foil to keep warm.
Sprinkle with cinnamon sugar and a little lemon juice and roll up immediately.
Serve warm.

Optional: Serve with homemade lemon curd

Photography by Michelle Parkin


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