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Puffed Pancake with Lemon Curd and Fresh Fruit recipe

This lemon curd and fresh fruit-toppedpuffy pancake makes a delicious brunch offering or dessert.

Recipe: Puffed Pancake withLemon Curd and Fresh Fruit

3/4 cup all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1/2 cup milk
2 large eggs, slightly beaten
1 tablespoon butter or margarine
1/2 cup lemon curd
3 cups fresh fruit (raspberries or blueberries, slicebananas, peaches)
Sweetened whipped cream for accompaniment (optional)

  • Preheat oven to 425ºF (220ºC).
  • Combine flour, sugar and salt in mediumbowl. Add milk and eggs; whisk until blended.
  • Place butter in 9-inch pie plate; meltin oven for 2 to 4 minutes or until butter sizzles. Remove fromoven; immediately pour batter into hot plate.
  • Bake for 14 to 18 minutes or until puffedand golden brown.
  • Spread curd over pancake.
  • To serve, cut pancake into wedges; topwith fresh fruit and whipped cream as desired.

    Makes 4 servings.


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  • Comments

    1 Comment


    If you wanted to go the lemon curd route, you could prepare our lemon curd recipe separately and then decadently spoon it onto the pancake and then top with berries. Your “classic recipe” at the end, for the larger pan, increases the milk and flour, but not the egg?

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