Saturday Morning Pancakes

My Saturday morning began like few others. At 7:10 I heard the sweetest voice singing Are You Sleeping, and then Twinkle Twinkle Little Star, and then began a whole repertoire of Christmas songs and other songs Michael learned in church. I was thoroughly enjoying the early morning concert but as do so many good things, it ended. Michael began calling out my name, "Mimi! Mimi! Hey Mimi!" All was silent for a few moments and then Michael called out all the louder, "Mimi! Change my diaper! It is poopy!" Thus began my day with the most important task on my to do list. We got that diaper changed, washed up, and headed to the kitchen to begin task number 2. Somebody needed to feed this kid. I happily volunteered. 

I was excited to make buttermilk pancakes for my buddy. I used to make pancakes for the kids nearly every Saturday morning. I topped them with strawberries and whipped cream or maple syrup. Yummy! But for this special Saturday morning I had another idea. I made blackberry syrup from the abundant crop last summer and I had recently made lemon curd from the pounds of Meyer Lemons that landed in my kitchen. So I combined the two treats for Michael on top of my favorite buttermilk pancakes. He really liked it! The lemon curd was a perfect balance for the sweet, sweet blackberry syrup. The two combined were a burst of summer sunshine goodness.

I got carried away when I made up Michael's plate. He got 2 scrambled eggs, and 4 pancakes with blackberry syrup and lemon curd. I laughed when I placed such a large plate in front of the little guy. To my amazement he licked his plate clean (literally!). I served his Mom breakfast an hour later and Michael asked for more! 

There are few things more satisfying than waking up to a child singing and few things funnier than being called to poopy diaper detail! Of course feeding him was the proverbial cherry on top!

So here is the pancake recipe followed by the lemon curd recipe. I hope you try the combo. It really was a good idea. 

Saturday Morning Buttermilk Pancakes

2 cups flour

2 tablespoons sugar

¾ teaspoon salt

1 teaspoon baking powder

½ teaspoon baking soda

2 cups buttermilk

¼ cup sour cream

2 large eggs

3 tablespoons unsalted butter, melted and cooled slightly

Whisk flour, sugar, salt, baking powder, and baking soda together in a medium bowl. In a second medium bowl, mix together buttermilk, sour cream, eggs, and melted butter. Make a well in the center of the dry ingredients and pour in the wet ingredients; gently stir until just combined. The batter should remain lumpy with a few streaks of flour. Do not overmix. Allow batter to sit for 10 minutes before cooking.

Heat 1 tablespoon oil in a 12 inch nonstick skillet or griddle over medium heat until it is shimmering. Carefully wipe out oil with paper towels, leaving a thin film of oil in the pan. Using a ¼ cup measure portion batter into hot skillet. Cook until edges are set and bubbles on the surface are beginning to burst, 2 to 3 minutes. Flip pancakes and continue to cook until the second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately. Repeat with the remaining batter. 

Lemon Curd

2 cups sugar

1 cup fresh lemon juice (about 6 lemons)

4 large eggs plus 4 large yolks, beaten

¼ cup finely grated lemon peel (about 3 lemons)

1 ½ sticks (6 ounces) unsalted butter, cut into pieces

Set a fine-mesh strainer over a medium heatproof bowl next to the stove.

In a heavy, medium sized saucepan, whisk together the sugar, lemon juice, eggs, egg yolks and lemon peel. Add the butter and cook over medium-low heat, stirring constantly, for 5 minutes.

Lower the heat and simmer, stirring, until the mixture thickens and registers 160° on an instant-read thermometer, about 5 minutes. Strain the mixture into the prepared bowl, and then press a sheet of plastic wrap directly onto the surface. Let cool to room temperature. Transfer to an airtight container and refrigerate for up to one month.