Recipe: Lemon curd on buckwheat pancakes
With the tart lemon curd and these fluffy gluten-free pancakes, this is the perfect winter treat.
WHOLE EGG LEMON CURD
1 lemon, zest and juice
1 lime, zest and juice
1 small orange, zest and juice - or any combination of all three to make 1 cup of juice
85g butter, cubed
1 cup sugar
3 free range or organic eggs
A pinch of salt
Simmer the zest, juice and sugar together in a medium saucepan until sugar has dissolved.
Add the butter and stir until melted.
Remove from the heat and cool for 7-10 minutes.
Beat the eggs together with the salt, using a fork so that they do not become frothy. Beat into the citrus and butter mixture.
Return pan to the heat and bring to a simmer, stirring continuously until thick. Strain through a mesh sieve to remove any egg threads.
Pour into a sterile glass container with an airtight lid and store in the fridge.
BRENDA FAWDON'S BUCKWHEAT PANCAKES
|6 free-range or organic eggs, separated|
|1/3 cup Rapadura sugar|
|2 cups buckwheat flour|
|1/2 teaspoon salt|
|2 cups organic milk|
|Butter or coconut oil for cooking|
Beat the egg whites with an electric mixer, gradually adding in the Rapadura as you would for a meringue until all incorporated.
Make a rough batter with the buckwheat flour, the salt and the milk.
Gently fold the two mixtures together.
Fry large spoonfuls in butter and serve hot from the pan.
Sunday Star Times