Jasmin Kobajica - Pancake Recipe
Fold 2 tablespoons of lemon curd to one cup of whipped cream and serve.Ingredients
- 3 eggs, separated
- 1 2/3 cups buttermilk
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups flour
- 1 tablespoon sugar
- 3 tablespoons unsalted butter, melted
Directions
- Beat the yolks until pale and smooth.
- Beat in the buttermilk and then the baking soda and mix well.
- Sift in the dry ingredients mixing as you add; make sure the batter is smooth.
- Add in the melted butter and mix well.
- Beat the egg whites in another bowl until stiff.
- Fold into the batter until no bits of white are visible.
- Let batter stand about 20 minutes before making pancakes.
- Make sure your griddle is really hot (the old water droplet test).
- Ladle batter onto griddle; turn when bubbles form across the cakes and allow to lightly brown on the second side.
- Serve with warm maple syrup and Lemon Curd Whipped Cream
Lemon Curd
3 eggs1 cup white sugar1/3 cup lemon juice
1/4 cup butter2 teaspoons lemon zestDrain through a mesh sieve to get rid of lumps. Fold in butter until well incorporated. Mix in lemon zest. Cover curd and chill in the refrigerator until it has thickened, about 4 hours.
Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minute.
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