Mother’s day is coming and I am far,far away from my beloved mother!
What to do?!
I can’t cook for her but I can dedicate this post to her!
My mother is the best mother (I know you’re thinking the same thing) but she really is, along with my mother in law, whom I consider to be my second mother. Both amazing, loving and selfless women. Karl and I are truly lucky to be surrounded by them!
Both of them have similar tastes. They love “lemon flavoured” everything!
Well ladies, these pancakes are for you!
Never forget how amazing you are and how much we love you!!! (To all the mothers out there too!)
I hope this post has motivated you to cook an amazing breakfast for your amazing mother on mother’s day!
Alex
xox
Recipes slightly altered from: http://allrecipes.com/recipe/oatmeal-pancakes-ii/ http://www.joyofbaking.com/LemonCurd.htmlCourse: Breakfast Yield: 4 servings Prep Time: 20 mins Cook Time: 20 mins
Ingredients
- 1/2 Cup all-purpose flour
- 1/2 Cup of quick oats
- 1 Tablespoon of white sugar
- 1 Teaspoon of baking powder
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon of salt
- 3/4 Cup of buttermilk
- 1 Tablespoon of lemon zest
- 1 Tablespoon of lemon juice (freshly squeezed)
- 2 Tablespoon of olive oil
- 1 large egg
- 3 large eggs
- 3/4 Cup of white sugar
- 1/3 Cup of freshly squeezed lemon juice
- 4 Tablespoon of unsalted butter, at room temperature
- 1 Tablespoon of lemon zest
Instructions
- Start by preparing the lemon curd (ingredients #12 to 16 from the ingredient list); In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.
- Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes.
- Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately with plastic wrap, making sure to touch the curb with it and leave no air (so a skin doesn't form) and refrigerate for up to a week.
- Now make your pancakes (first 11 ingredients). Place flour, oats, sugar, baking powder, baking soda, salt, buttermilk, lemon zest, lemon juice oil and egg in a food processor and puree until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve while hot. Drizzle some of the lemon curd on each pancake and enjoy!
