Lemon curd blueberry pancake stack with salted caramel sauce

In recognition of ‘International Pancake Day’ – or Shrove Tuesday

lemon curd pancake stack

When I was younger and growing up in country Victoria, the biggest thrill of going into the nearest provincial city was eating out. We ate McDonalds once a year (if we were lucky) and at other times, for a posh outing, were allowed to go to the Pancake Parlour. Yes, even then I thought it was a bit kooky, but I just couldn’t get over how delicious pancakes could be.

Now the point of this recipe is show. And why not? After all Shrove Tuesday, or International Pancake Day (for us gluttons) only happens once a year. This is hardly a recipe, more an assembly job. Inspired by the wonderful stacks of pancakes that make eating pancakes such a special thing. 

For this treat, I decided to go gourmet by mixing through blueberries and cooking the pancakes using buttered rings to get them the exact same size and shape. In hindsight, I probably could have cooked them in my usual sloppy way and used a cutter to get the shapes even (I would have burnt my fingers less), but then I would not have had the nice crunchy edges. I served these with lemon curd to be a bit grown up and also with salted caramel sauce, because salted caramel should be used whenever and on whatever.

Lemon curd blueberry pancake stack with salted caramel sauce

  • Difficulty: moderate (multiple steps)
  • Print

Serves: 2 to 4 (depending on the size of your rings – mine were 10 cm diameter)

Ingredients:

  • 1 cup self-raising flour, sifted
  • ¼ cup caster sugar
  • 1 egg
  • ½ cup milk
  • ½ teaspoon vanilla extract
  • ⅓ cup fresh blueberries
  • butter for frying
  • lemon curd, warmed
  • salted caramel, warmed
  • cream to serve
  • strawberries to serve
  • icing sugar to serve

Method:

  • Combine the flour, sugar, egg, milk and vanilla and whisk lightly to form a batter. Set aside for about 15 minutes to rest, then fold through the blueberries.
  • Heat butter in a frypan over medium heat. Place lightly buttered rings in the frying pan and carefully pour in enough batter to cover fill the rings half way up the sides.
  • Cook pancakes for a couple of minutes until bubbles appear on the surface, then carefully flip and cook the other side for another minute or two.
  • Remove pancakes from ring and set aside on a plate in a warm place while the remainder of the pancakes are cooked.

To assemble:

  • Smear some lemon curd on a plate and place a blueberry pancake on the top.
  • Spoon lemon curd on the pancake and top with another blueberry pancake.
  • Dollop some cream over the top and finish with a decent drizzle of salted caramel sauce.
  • Garnish the plate with strawberries and dust all over with icing sugar.

 

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