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Loring Place’s Pancakes with Lemon Curd

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Makes approximately 16-18 pancakes and 2 cups lemon curd 1x

Scale

Ingredients

For the pancakes:

Set 1:

  • 4 cups AP flour
  • 1/3 cup organic sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon + 1 teaspoon baking powder
  • 1 3/4 teaspoon baking soda

Set 2:

  • 1/4 cup melted butter
  • 2 3/4 cups buttermilk
  • 2 tablespoons lemon juice
  • 1 cup orange juice
  • 2 eggs

For the lemon curd:

  • 3 large eggs
  • 3 large egg yolks
  • 7 tablespoons organic sugar
  • 9 tablespoons (just over a half cup) freshly squeezed lemon juice, strained
  • Zest of 3 lemons
  • 3/4 cup (1 1/2 sticks) unsalted butter, diced into 1/2” cubes

Instructions

Make the lemon curd:

Combine the ingredients over a double boiler and cook, whisking constantly until thick. Slowly add the butter in small pieces. Pass through a strainer and cool. 

Make the pancakes: 

Mix the first set of ingredients and set aside. Melt the butter and add to the rest of the second set and whisk well. Combine the first and second sets and lightly mix with a spatula. (Pro tip: Do not overmix; the batter should be lumpy.)

Scoop 2 ounce ladles of pancake batter onto a griddle or non-stick pan with no added fat over medium-low heat. Each pancake should be about 3” diameter. Let the pancakes cook until the uncooked side is full of small bubbles. Flip and lightly brown the other side, about two minutes more. Serve with lemon curd and maple syrup. 

– Recipe courtesy Loring Place