I grabbed my first bag of Meyer lemons from the grocery store right before we were leaving town for Christmas. I did not want these gems to go to waste, so this initially wasn’t my brightest idea. Shortly after my purchase, though, I saw a recipe for Meyer lemon curd and then remembered these wonderful dried cherry pancakes with lemon curd I had at my favorite breakfast place. Lemon curd on pancakes? Yes! This brilliant idea was the daily special that never made it to the permanent menu and I was ready to try making them at home. I used a King Arthur Flour pancake recipe and put it together from there. Oh yes, you want these. Imagine velvety sweet and tart curd on top of fluffy pancakes studded with chewy dried cherries. A wonderful treat during these weeks of year-end celebrations.
P.S. I have been purchasing my eggs from a family that live 2 miles away and raise their own chickens. We got a tour one Saturday (you would never know they had chickens in the backyard if you drove by) and they showed us the special cage they built for them to roam and how they trained them to fly into designated areas to lay their eggs. A few of the birds lay less frequently, but produce pretty mint green eggs. I finally got one! I proceeded to take an insane amount of pictures of the bowl of eggs below.
Recipe: Dried Cherry Pancakes
slightly adapted from King Arthur Flour
2 large eggs
1 1/4 C. milk
3 T. vegetable oil
1 1/2 C. all-purpose flour
3/4 t. kosher salt
2 t. baking powder
2 T. sugar or 1/4 C. malted milk powder
1. Beat the eggs and milk until light and foamy, about 3 minutes at high speed with a stand or hand mixer. Stir in the vegetable oil.
2. Whisk the dry ingredients together. Gently and quickly mix the dry ingredients into the egg mixture. Let the batter rest for at least 15 minutes. It will thicken slightly.
3. Heat a frying pan over medium heat (or set griddle to 350 degrees). The pan is ready when a drop of water dances across the surface and evaporates immediately.
4. Drop 1/3 cupfuls of batter onto the lightly greased pan or griddle and dot with 4-5 dried cherries on the top. Bake on one side until bubbles form and begin to break, then turn pancakes and cook until the other side is brown. Turn over only once. Serve immediately smothered in Meyer lemon curd (recipe below).
Meyer Lemon Curd
Recipe from Desserts for Breakfast, makes 2 cups
1 C. sugar
6 T. corn starch
1/4 t. salt
1/2 C. cold water
1/2 C. fresh-squeezed Meyer lemon juice
3 egg yolks
2 T. butter, softened
1 1/3 C. boiling water
1 T. freshly grated Meyer lemon zest
1. Put water in a saucepan and bring to a boil. While water is coming to a boil, combine the sugar, cornstarch and salt in a saucepan. Gradually blend in the cold water and lemon juice.
2. Add the egg yolks and butter, blending until smooth.
3. Gradually add in the boiling water, stirring occasionally.
4. Place the saucepan with the mixture over medium high heat and bring to a full boil, stirring gently with a spatula and scraping the bottom (to prevent burning). Once the mixture begins to thicken, reduce the heat and simmer for one minute.
5. Remove the curd from the heat and mix in the lemon zest. Cool completely. Best used the same day. It begins to separate in the refrigerator over time.