Lemon Curd Pancakes

Makes 2-4 Servings

Cooking + Prep Time:  35 minutes

Ingredients:

• 3 eggs, medium
• 1/2 cup of flour, all-purpose
• 1/2 cup of milk, whole
• 1 tbsp. of sugar, granulated
• 1 tsp. of vanilla extract, pure
• 2 tsp. of lemon zest, grated finely
• 1 pinch of salt, kosher
• 4 tbsp. of butter, unsalted

Optional:  sugar, powdered, to dust

For the filling

• 1/4 cup of lemon curd, prepared
• 1/2 pint of blueberries, fresh

Instructions:

1. Preheat the oven to 425F.

2. Add the milk, flour, eggs, vanilla, sugar, lemon zest and salt together in food processor. Blend till you have a smooth texture.

3. Add butter to two heavy, oven-safe skillets. Place in oven till butter melts, several minutes. Pour 1/2 batter in each skillet. Return to oven. Bake for 18-20 minutes, till pancakes are golden and puffed. Reduce temperature of oven to 300F. Bake for five more minutes.

4. Remove the pancakes from your oven. Serve with lemon curd, blueberries and powdered sugar, if desired.