Raspberry Cornmeal Pancakes with Lemon Curd

I am a bad food blogger. I don’t follow the national food holidays at all, but I noticed someone on twitter mentioned that yesterday was National Pancake Day and I since I am still recovering from my cold and rather tired I thought I’d whip up some pancakes for dinner instead of what I had on the meal plan.

You might be wondering how I managed to whip these up AND take photos while feeling under the weather? Well these aren’t the actual pancakes we had last night…thank goodness for keeping a few recipes in the queue!

As a result, I thought it would be a perfect time to share this corncake (aka pancake) recipe. I always love when I am pleasantly surprised at how easy something is to make and the first thing I want to talk about is the homemade lemon curd. It is one of those things that is shockingly easy for being such a rich decadent food and it was about a year ago that I tried making it for the first time. Although I didn’t make it last night, it makes a fun and unusual companion to a special brunch where pancakes are involved.

I was intrigued with the combo of cornmeal pancakes with lemon curd after seeing an episode of Diners, Drive-Ins and Dives that featured a little cafe that made them. I LOVE that show by the way. When we lived in Missouri and nothing else was on TV my husband and I would watch rerun after rerun on Friday night (I know we are such crazy party people staying up late watching the food network!). For some reason when I saw them make these pancakes I had to try them. I went to my trustworthy Joy of Cooking cookbook to find a basic corncake recipe, then i just adapted it slightly, added the raspberries and paired then with homemade lemon curd.

I just loved the combo of the lemon curd with the cornmeal pancakes which are not very sweet (like most pancakes). It’s a fun alternative to maple syrup and really packs a tart-sweet punch. I am not a lemon curd expert so I might be asking some of you this question. What else can you eat with lemon curd? You can layer it in a parfait for a fun dessert, put it on fruit salad, you can slather it on a homemade bread, put a little dollop into mini pie crusts topped with whipped cream and fruit for individual pies. I honestly don’t eat a lot of the stuff, probably not even once a year, but I do love it! Once in a great while I crave an intense lemon pie type of dessert and this recipe will definitely satisfy that craving.

I took the last two days off from exercise to recover from my 8 mile run and my cold. Amazing how a minor cold can really drag you down. For the rest of the week I need to get in 2 runs before the weekend and I will probably do a lighter workout like yoga. I am still researching what races I want to run and when…and whether they will be half marathons of a full marathon. I’ve got  a lot of conflicting dates to work around so hopefully will have something planned soon!

Before I go can I just tell you that Monday was National Stuffed Mushroom Day! Yes, I am totally serious. I RANDOMLY posted stuffed mushrooms ON National Stuffed Mushroom Day. Crazy, right? Now if that wasn’t meant to be, I don’t know what is.

Have a lovely Wednesday friends.

Raspberry Corn Cakes with Lemon Curd

 

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Serves: ~12 pancakes & 1½ cup lemon curd

Ingredients

• 1¼ cup yellow cornmeal
• ¾ cup all-purpose flour
• 1¾ teaspoon baking powder
• ¾ teaspoon salt
• 1⅔ cup low fat milk
• 2 Tablespoons unsalted butter, melted and cooled (can sub vegetable oil)
• ¼ cup pure maple syrup
• 2 large eggs

For Lemon Curd:

• 3 large eggs
• ¾ cup sugar
• ⅓ cup freshly squeezed lemon juice
• pinch of salt
• 4 Tablespoons unsalted butter, cut into small pieces

Instructions

1. Whisk together dry ingredients (cornmeal through salt) in a large bowl.
2. In another bowl, whisk together wet ingredients (milk through eggs).
3. Pour the wet ingredients over the dry ingredients and gently whisk together, mixing until just combined. Gently stir in 1 cup raspberries.
4. Spoon ~1/4 cup batter onto the griddle for each pancake. Cook until bubbles form and underside is lightly browned, flip and cook other side until lightly browned. Keep in a warm oven until ready to serve. Serve with homemade lemon curd or maple syrup.

For Lemond Curd:

1. In a double broiler (or small stainless steel bowl placed over simmering water) whisk eggs, sugar and lemon juice until well blended. Cook over simmering water and whisk constantly until mixture thickens, about 10 minutes.
2. Remove from heat and immediately strain through a fine mesh sieve into a small bowl to remove any lumps
3. Stir in butter and whisk until melted. Stir in lemon zest. Let mixture cool. Cover immediately and store in refrigerator for up to 1 weeks.

Notes

Room temperature lemons yield more juice.



Source: Lemon curd from Easy Entertaining with Marlene Sorosky, Harper Collins, New York: 1988
Cornmeal Pancakes adapted from the Joy of Cooking

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P.S. I am posting the lemon curd recipe separate as well as with the pancake recipe that way people just stopping by looking for a lemon curd recipe have the option of just printing it solo.

P.S.S. If you are looking for more pancake recipes I’ve got a few listed in my breakfast category.

Lemon Curd

 

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Serves: 1½ cups

Ingredients

• 3 large eggs
• ¾ cup sugar
• ⅓ cup freshly squeezed lemon juice
• pinch of salt
• 4 Tablespoons unsalted butter, cut into small pieces
• Easy Entertaining with Marlene Sorosky, Harper Collins, New York: 1988

Instructions

1. In a double broiler (or small stainless steel bowl placed over simmering water) whisk eggs, sugar and lemon juice until well blended. Cook over simmering water and whisk constantly until mixture thickens, about 10 minutes.
2. Remove from heat and immediately strain through a fine mesh sieve into a small bowl to remove any lumps
3. Stir in butter and whisk until melted. Stir in lemon zest. Let mixture cool. Cover immediately and store in refrigerator for up to 1 weeks.

Notes

Room temperature lemons yield more juice.



Source: Easy Entertaining with Marlene Sorosky, Harper Collins, New York: 1988

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Questions: Do you ever have pancakes for dinner? What other ways can you enjoy lemon curd? Do you follow the food holidays?