Raspberry & Lemon Curd Fluffy Pancakes
These pancakes are sure to be a hit with their fluffy texture and delicious combination of tangy raspberries and sweet lemon curd. Enjoy!Print Pin Rate
- 150 g plain flour
- 1.5 tsp baking powder
- ¾ tsp salt
- 50 g caster sugar
- 3 eggs
- 200 g low-fat sour cream
- 1 tsp vanilla bean paste
- 150 g fresh raspberries
- 2 tbsp lemon curd
- 1 tbsp icing sugar
- In a large mixing bowl, sift together the plain flour, baking powder, salt, and caster sugar.
- In a separate bowl, whisk together the eggs, low-fat sour cream, and vanilla bean paste until well combined.
- Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Be careful not to overmix; it's okay if the batter is a little lumpy.
- Gently fold in the fresh raspberries, being careful not to break them up too much.
- Heat a non-stick frying pan or griddle over medium heat and lightly grease it with cooking spray or a little butter.
- Once the pan is hot, pour a small amount of batter onto the pan to form each pancake. Cook for 2-3 minutes on one side until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown and cooked through.
- Repeat with the remaining batter, adjusting the heat if necessary to prevent burning.
- Once all the pancakes are cooked, stack them on a plate and drizzle each pancake with a little lemon curd.
- Dust the pancakes with icing sugar before serving.
- Serve the Raspberry & Lemon Curd Fluffy Pancakes warm and enjoy!