I promised you something to do with the lemon curd that you might have left over, didn’t I? Well, I delivered. In a big way. These lemon raspberry pancakes exceeded my expectations when I made them over the weekend. People ask me all the time, “where do you get ideas for your recipes?” Well, all over the place. Magazines, blogs, cookbooks, Pinterest, and things that I eat when I am out and about. I had pancakes similar to these last year at a place called Orphan in Sacramento. I snapped a picture with my phone, and took a few notes. These pancakes are obviously not the exact recipe from the restaurant, but were inspired by that meal. Take the parts that you love (lemon curd in between the layers), and try to make your own version. I always keep a notebook in my purse for reasons just like this. You never know when or where you are going to get a good idea. Take it from me, it is easier to take a notebook along with you than trying to decipher a recipe that you scribbled on the back of a crumbled Target receipt.
These pancakes are packed full of lemon flavor. Zest and juice in the batter, and lemon curd slathered in between each layer. Blueberries would also be good in this recipe, but I had raspberries that needed to be eaten. And eaten they were.
And Happy Birthday to my littlest baby, Clay. I am not sure how you are 4 years old already, I am pretty sure it was last week that you made a very dramatic entrance into the world, but the last 4 years with you have been full of love and laughter. I love being your mama.
There is still time to register for the online class that Stacey Woods and I are teaching. Photography: Chapter One begins on Monday, and we could not be more excited! We hope that you will join us.
*pretend that there is milk in the above picture, I forgot to include it.*
1 cup flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1/3 cup milk
zest of two lemons
1/4 cup lemon juice
3 Tablespoons melted butter
1 egg
1 1/2 teaspoons vanilla extract
1 pint raspberries
lemon curd
Whisk together the dry ingredients.
In another bowl, whisk together the wet ingredients.
Mix until everything is just combined. If the batter is too thick, add a little more milk to thin it out.
Pour the batter onto a hot skillet. Add a few raspberries to the pancake. Cook until the pancake begins to bubble around the edges. Carefully, (the raspberries make this a little tricky) flip the pancakes over and cook the other side until cooked through.
Spread a layer of lemon curd in between each pancake. Top with more raspberries and a sprinkling of powdered sugar.
Ingredients
- 1 cup flour
- 1/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sour cream
- 1/3 cup milk
- zest of two lemons
- 1/4 cup lemon juice
- 3 Tablespoons melted butter
- 1 egg
- 1 1/2 teaspoons vanilla extract1 pint raspberries
- lemon curd
Instructions
- Whisk together the dry ingredients. In another bowl, whisk together the wet ingredients. Mix until everything is just combined. If the batter is too thick, add a little more milk to thin it out.
- Pour the batter onto a hot skillet. Add a few raspberries to the pancake. Cook until the pancake begins to bubble around the edges. Carefully, (the raspberries make this a little tricky) flip the pancakes over and cook the other side until cooked through.
- Spread a layer of lemon curd in between each pancake. Top with more raspberries and a sprinkling of powdered sugar.
I am Bree. I love to cook. Even more than I love to take pictures.
These are simply GORGEOUS!
These sound so delicious and so very tart. Perfection!
Caroline @ chocolate & carrots recently posted..V8 V-Fusion Sparkling Review & Giveaway
What a little cutie you have there. He is just precious! And these pancakes look like the most perfect use of leftover lemon curd. If I ever HAD leftover lemon curd. : ) Perhaps another batch is in order, just to make these.
Stacy recently posted..Spring has Sprung Cupcakes
Thank you Stacy, he is a love. Lemon curd, STAT, you NEED to make these.
Getting right on that! Where I live, Saturday is the new Sunday! (Our weekend is Friday/Saturday.) It takes some getting used to but I am working on it!
Stacy recently posted..Spring has Sprung Cupcakes
I used to always work weekends, I know what you mean!
These pancakes look great! Happy birthday to your sweet baby and I am also excited to start your photography class!!:)
Melissa Vanni recently posted..Roasted Cauliflower & Orzo Salad
I am so excited to have you in it!
Oh these look delicious….i skipped breakfast this morning so these pictures are making my stomach growl!
Thank you Becky! Hope you get a snack soon.
[...] Raspberry Pancakes April 25, 2012 By bakedbree 5 Comments If you're new here, you may want to subscribe to my RSS feed. Thanks for [...]
All my favorite flavors! That last shot is stunning!
Laurie {Simply Scratch} recently posted..:White Chocolate Chip Brownie Cookies:
Me too Laurie! I love lemon (obvi), but I love it with raspberry even more.
I’m a big pancake person and your recipe just takes the cake to the next level! Lemon curd on a pancake is the best idea I’ve heard all day. SOLD!
Julia {The Roasted Root} recently posted..Balsamic & Honey Glazed Salmon with Lemony Asparagus {AND A GIVEAWAY}
Well thank you Julia!
Your baby is a DOLL! These pancakes look amazing!
Bree recently posted..Bruschetta Feta Dip
Thank you Bree! It is hard for me to believe that he is 4 now! They grow up way too quickly!
I LOVE Orphan’s Lemon Raspberry pancakes! I’ve been looking all over for a recipe.. thank you so much for sharing! Making these this weekend
Me too! These are not the same recipe, but inspired by. I hope that you like them!
Do you think I could use buttermilk in place of the sour cream? I know it’s silly but I really don’t like sour cream and knowing I baked with it, makes it harder for me to enjoy. The funny part is if you made them and I didn’t know the recipe I probably wouldn’t even notice.
Not silly at all. I am beyond weird about mayo, so I totally get it. I would use my buttermilk pancake recipe and add the juice and zest to that. This batter is thick because of the sour cream, and I think that it might be too thin if you used buttermilk.
These pancakes look so light and fluffy! I love the idea of raspberries and lemon together.
Becca – Cookie Jar Treats recently posted..Cake Slice Bakers – April 2012: Cinnamon Swirl Buttermilk Pound Cake
Thank you Becca! It is one of my favorite combinations.
Another amazing recipe Bree; I love this! I am looking forward to making the lemon curd now I better get making that sooner because I can’t wait to make these pancakes. Happy Birthday to Clay; such a sweet picture.
Jennifer | Mother Thyme recently posted..Pear and Brie Quesadilla
Thank you Jennifer! These pancakes are special occasion, but worth the calories and effort.
I swear every time I have leftover lemon curd I just end up eating it with a spoon. I really need to get some self control so that I can make it into these lemon raspberry pancakes
Stephanie recently posted..Oatmeal Buttermilk Bread (version II)
LOL. You sound like a girl after my own heart.
I love the idea of using lemon curd instead of maple syrup!
Chung-Ah | Damn Delicious recently posted..White Chocolate Chip Macadamia Nut Muffins with a White Chocolate Glaze
Me too! Even though these are not light by any means, they do not feel heavy. The lemon curd makes it.
I don’t usually make pancakes, but yours look too good to pass up on and makes a fantastic dessert! Happy Birthday to your little one! He’s a real cutie!
Fern @ To Food with Love recently posted..Wuhan-inspired Hot and Dry Noodles (Re Gan Mian)
Thank you Fern!
i LOVE those raspberry lemon pancakes at Orphan! they don’t always have them, but when they do, my boyfriend goes crazy over them! you have just made him a super happy camper via me learning this recipe
Me too Katie! I hope that he likes them.
These look like a perfect summer breakfast. I’d love to try these pancakes with ricotta instead of sour cream!
Mandy, I think that you are on to something!
Those sound so delicious! They would be just perfect for Mother’s Day brunch coming up!
Jen recently posted..Breakfast Salad with Cinnamon Toast Croutons and Maple Vinaigrette
Perfect for Mother’s Day!
How pretty! I bet the tanginess of the lemon and the raspberries work a treat.
Great photography!
Jacqueline@HowtobeaGourmand recently posted..Ten reasons why I prefer Food Festivals in Hong Kong
Thank you Jacqueline! They really are a treat, but well worth it.
Mouth watering…what is the creamy looking syrup you poured on top? It looks delish! Is that your lemon curd? I’ve only ever seen jelly like curd…where can I find that recipe??
Lemon curd. http://www.bakedbree.com/lemon-curd
I have some leftover lemon curd I need to use up…these are the perfect vehicle with which to do so
Nicole, RD recently posted..Happy 3rd Birthday, Lily!
Yum. You will love this breakfast.
[...] Print Lemon Raspberry Pancakes Ingredients1 cup flour 1/3 cup sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup sour cream 1/3 cup milk zest of two lemons 1/4 cup lemon juice 3 Tablespoons melted butter 1 egg 1 1/2 teaspoons vanilla extract1 pint raspberries lemon curdInstructionsWhisk together the dry ingredients. In another bowl, whisk together the wet ingredients. Mix until everything is just combined. If the batter is too thick, add a little more milk to thin it out. Pour the batter onto a hot skillet. Add a few raspberries to the pancake. Cook until the pancake begins to bubble around the edges. Carefully, (the raspberries make this a little tricky) flip the pancakes over and cook the other side until cooked through. Spread a layer of lemon curd in between each pancake. Top with more raspberries and a sprinkling of powdered sugar.Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.0http://bakedbree.com/lemon-raspberry-pancakes [...]