Lemon Cheesecake Pancakes with Lemon Curd and Fresh Blueberries

Hello Lovely,

Is there anything better than waking up to the smell of pancakes?

When I was in London I was so happy to find Lemon Curd in a Windsor gift shop, but up until this recipe, I had never used it. I knew I would need it for something when I bought it, just didn't know what exactly. Then a light bulb went off in my head! I found this recipe by Bobby Flay and just had to make it! These are the lightest, fluffiest pancakes ever! I really think it's because of the cream cheese in them. The original recipe called for ricotta, but I had cream cheese in the fridge and subbed that to save money. Feel free to try this recipe with ricotta or cream cheese. It'll be delicious regardless because of that lemon zing!

Lemon Cheesecake Pancakes with Lemon Curd and Fresh Blueberries 1.jpg

Lemon Cheesecake Pancakes with Lemon Curd and Fresh Blueberries


Ingredients

  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup cream cheese
  • 2 eggs
  • 2/3 cup milk
  • 1 lemon, zested and juiced
  • Butter, for griddle
  • 1 (11-ounce) jar prepared lemon curd
  • Fresh blueberries, for garnish
  • Confectioners' sugar, for garnish

Directions

  1. Preheat a nonstick griddle or skillet.
  2. Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter or nonstick spray. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.
  3. Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh blueberries, and sprinkle with confectioners' sugar.
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Crab Salad Tostados

The second part of this post is going to be quick. The good thing about these two recipes I've shared with you is that you can make them simultaneously! Now I know you like that! So while you're waiting for the custard to bake, you can make these simple open-faced sandwiches. Bear in mind, that the servings on these are meant for a small group of four people. So if you're entertaining more, adjust the recipes accordingly for your crowd.

Today I give crab salad a new twist that I think you'll love!

Crab Salad Tostados

Serves 4

Ingredients:

1 Hoagie Slice of bread (cut in half diagonally and then separated top and bottom)

1 cup of imitation crab meat (completely thawed)

2 tablespoons aged cheese Alfredo sauce

1/3 cup shallots

2 tablespoons Italian seasoning

1 tablespoon garlic and pepper seasoning

1/3 cup diced tomatoes

1/4 cup ricotta cheese

Directions:

Combine the crab meat with the Alfredo sauce, shallots, tomatoes and seasoning. Stir until completely combined.

Lightly spray a pan with non stick spray. Toast the bread slices on both sides until desired consistency. Top bread slices with crab salad mix. Then top each tostado with a dollop of ricotta and serve.

Enjoy!