There’s double excitement with this post today as not only is it the first recipe to feature on Forking Around With Food, it’s also a collaboration!
Introducing… Kina. No your eyes aren’t playing tricks on you – I’m not talking about myself/misspelt my own name, but instead talented baker and dessert whizz Kina Makanji. Kina is an avid baker who turned her passion into her profession by starting up her own company, Sweet Treats By Kina (@sweettreatsbykina) a couple of years ago.
With Pancake Day/Shrove Tuesday just around the corner, Kina has created an original recipe for Forking Around With Food which I have made and hope you will too 🙂
In Kina’s house pancakes are only ever the thin English style light crepes and never the heavier American kind. They are always served at breakfast in the traditional way with fresh lemon juice and plenty of sugar. On this occasion however she has re-created the classic lemon and sugar pancake into a light and refreshing dessert that is perfect for spring and summer time.
I believe that nothing beats the taste of fresh lemons, and even though shop bought lemon curd can be used, I strongly encourage you to make your own! It is more time consuming but so worth that extra effort. 🙂 Just make sure your butter is softened by keeping it out of the fridge prior to making your curd. **DO NOT MICROWAVE** the butter to soften it, it will melt resulting in a runny curd! I cannot stress this enough. Also the curd has to be made first to ensure it has enough time to cool. All the ingredients are added to a bain-marie and then you need to continuously whisk to thicken the mixture, this will prevent the egg yolks from curdling.
As the curd cools, you should begin to make your pancakes. As these are crepes, the batter will be quite thin.
To get equal sized crepes I usually pour a ladle-full of batter for each one. You’ll want a nice golden colour on each side.
- 4 large egg yolks
- 130g granulated sugar
- zest from 3 lemons
- 80ml fresh lemon juice (about 3 lemons)
- 1/8 teaspoon salt
- 85g unsalted butter, softened to room temperature
- 60 ml double cream
Pancakes (makes 12 large)
- 200g plain flour
- 4 large eggs
- 600ml semi-skimmed milk
- 2 tbsp sunflower oil or vegetable, plus extra for frying
- pinch of salt
- Fill the bottom of a saucepan with 1-2 inches of water. Place on high heat. Once the water begins to boil, reduce heat to low to keep the water at a simmer.
- Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the heatproof bowl on top of the saucepan. Whisk until completely blended and continue to whisk as the curd mixture thickens. (For about 10 minutes)
- Remove pan from heat. Stir in small pieces of butter one at a time. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of cling film directly on top to prevent a skin from forming on top. The curd will continue to thicken as it cools.
- To make the pancakes put the flour, eggs, milk and a pinch of salt into a bowl, then whisk to a smooth batter.
- Set a frying pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 minute on each side until golden, keeping them warm in a low oven as you go.
- Once all the pancakes have been made, whip the double cream until stiff peaks have formed and then slowly fold in the cooled lemon curd.
- Take a pancake and spoon about 2 tablespoons of the filling into the middle.
- Dust with icing sugar and serve with the fresh raspberries.
Have you made this recipe? Tag @forkingaroundwithfood and @sweettreatsbykina for us to see 🙂 Happy Eating!