I’m doing my best to make your Mondays better. Is it working? These pancakes make my every day better. I’m going to let you know why, and then I am going to get into the lemon curd, which, I might end up spending most the post on because it’s that amazing. These pancakes are fluffy, yet slightly dense in a good way, soaking up the flavours presented to it without falling apart, but melting softly in your mouth. It’s slightly sweet, which helps with the addition of the lemon curd. The blueberries burst while being cooked, releasing a fresh flavour that I think perfectly compliments the lemon. I love blueberries! Add a few extra blueberries in your lemon curd, trust me, you’ll love it. Now, the lemon curd.
Let’s just get one thing straight. Do NOT use lemon extract, or bottled lemon juice. Use fresh lemons. Everytime I make this curd, I use bottled lemon juice (Confession #1). It’s been great. But then I used fresh lemon juice. It was amazing. I finished the entire bottle by myself (Confession #2). You may have noticed that my lemons are HUGE. They are Jamaican lemons; they look different than American lemons but based on what I know, they taste the same. DO fresh lemon juice. The curd is insanely creamy, and the lemon flavour is exceptional. There is a sharp contrast between the sugar and the sourness of the lemon that comes together perfectly. Per-fect-ly. You need to try these. Especially, on a Monday. Mondays – 0. Blueberry Lemon Pancakes with Lemon Curd – 1
