I had gone on a girls weekend trip to run a half marathon in Yosemite national park. We flew into San Francisco and then drove to Yosemite
While in San Francisco we did some exploring in the town. We stopped to have breakfast in this cute little place called Zazie’s.
I ordered a corn meal pancake with lemon curd. I’d never heard of such a meal so I was super curious.
It was more delicious than I ever expected so I made it my personal mission when I got home to learn how to make it for my special breakfast mornings with my daughters.
I tried couple different recipes until finding the one that tasted perfect to me.. I also added my own little twist with topping not only with the lemon curd but warmed blueberries!
I call these my San Francisco treat!
CornMeal Pancakes-this recipe comes from bob’s red mill and has been my favorite recipe so far!
- 1 cup Water (250 mL)
- 3/4 cup Fine Grind Cornmeal (120 g)
- 1 1/4 cups Buttermilk (310 g)
- 2 Eggs (100 g)
- 1 1/2 cups Unbleached White All-Purpose Flour (210 g)
- 1 Tbsp Baking Powder (14 g)
- 1 tsp Sea Salt
- 1/4 tsp Baking Soda (1 g)
- 1/4 cup Vegetable Oil (60 mL)
- Bring 1 cup water to a boil. In a large bowl, pour boiling water over cornmeal and stir until thick. Let sit for 5 minutes till slightly cooled.
- Add in buttermilk, eggs and stir until thoroughly combined.
- In a separate bowl, whisk together flour, baking powder, salt, and baking soda.
- Fold the flour and oil into the cornmeal mixture and stir to combine.
- Preheat a griddle to medium heat. Once hot, portion batter onto griddle using a 1/4 measuring cup. Cook until bubbles form on the surface and the edges begin to set, about 3-4 minutes. Flip and continue to cook on the other side for 2-3 more minutes. Enjoy warm with your favorite toppings.
Easy lemon curd– comes together on the stove in 10 minutes!
- 1/4 cup fresh lemon juice
- 3 tsp finely grated lemon zest
- 1/3 cup sugar
- 4 egg yolks
- 3 tbsp salted butter
1. Combine all the ingredients in a double boiler (or DIY it and use a heat proof glass bowl over a pot of simmering water, don’t let the water touch the glass bowl while boiling). Heat while whisking constantly until mixture is thick enough to hold marks of whisk around 6-8 min. mark. It will start to feel thicker and you will see whisk marks, that is when I take it off.
2. Pour the lemon curd into a heat proof bowl, cover with clear wrap pressed onto the the top of the curd to avoid a film developing, and refrigerate until cold.
3. Serve with your desired treat. Lemon curd is best when well covered and consumed within 10 days.