Lemon Poppyseed Pancakes w/ Homemade Lemon Curd
Start your morning with a bright and delightful twist on a classic breakfast favorite: gluten-free lemon poppyseed pancakes. Made effortlessly with Dilettoso's Va Va Vanilla mix, these pancakes boast a rich vanilla flavor that perfectly complements the zesty pop of fresh lemon and crunchy poppyseeds. Elevate the experience further by topping them with a luscious homemade lemon curd and a light, fluffy whipped cream made from scratch, creating a harmonious balance of sweet, tangy, and creamy that will transform your brunch into a memorable occasion.
PANCAKES
1 cup Dilettoso Va Va Vanilla Pancake Mix
¾ cup milk (or buttermilk for extra tang)
1 egg
1 tbsp melted unsalted butter or neutral oil (avocado oil works well!)
1½ tbsp poppyseeds
Zest of 1 lemon
½ tsp vanilla extract or vanilla bean paste
LEMON CURD
½ cup fresh lemon juice (from roughly 2–3 lemons)
Zest of one lemon
½ cup sugar
2 large eggs
¼ cup unsalted butter, cut into small cubes
FOR SERVING
* Lemon curd (store-bought or homemade)
* Butter
* Powdered sugar or extra lemon zest (optional)
Instructions
Pancakes:
1.
In a medium bowl, whisk together the milk, egg, melted butter, lemon zest, and vanilla extract. Stir in the Va Va Vanilla mix until just combined (lumps are okay!). Gently fold in the poppyseeds.
2. Let the batter sit for 5–10 minutes to hydrate the flour and poppyseeds.
3.
Heat a nonstick skillet or griddle over medium heat and lightly grease it. Pour ¼ cup of batter per pancake. Cook until bubbles form and edges look set, about 2 minutes. Flip and cook another 1–2 minutes until golden and cooked through.
4. Stack pancakes and layer or drizzle with lemon curd. Top with a pat of butter, a dusting of powdered sugar, or even more lemon zest for extra zing. Enjoy!
Lemon curd:
1. Whisk lemon juice, zest, sugar, and eggs together in a small saucepan.
2. Place over medium-low heat and cook, whisking constantly, until the mixture thickens and coats the back of a spoon (about 5–7 minutes).
3. Remove from heat and whisk in the butter, a few cubes at a time, until smooth and glossy.
4. Cool slightly before using. It will continue to thicken as it chills.
