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Pancakes with strawberry compote and lemon curd
RACV Club chef Craig Dowling is sharing his special recipes to spoil Mum this Mother's Day.
Cooks in: 55 minutes
625g self-raising flour
60g butter, melted
350ml lemon juice
175g butter, diced
Whisk the eggs and sugar together, then add the melted butter. Once combined add the milk, buttermilk and flour alternately till all ingredients are combined. Make sure there’s no lumps in your batter.
Rest for 20 minutes before using.
Heat a frying pan over medium heat, brush butter over cooking surface and pour approximately 125ml for each pancake into the pan. When large bubbles form on the surface, flip the pancake over and cook until lightly golden on the other side. Once cooked remove from the heat.
Lemon Curd: over a water bath whisk together the sugar and eggs till a ribbon consistency. Slowly add the lemon juice and continue to whisk until it returns to a ribbon consistency. Remove the bowl from the heat and whisk in the butter until fully incorporated.
Once mixed, pour into a container, cover and chill.
Strawberry compote: rinse the strawberries well. Remove the top off the strawberries and cut the strawberries in half and place into a suitable sized pot, then add the sugar and the water. Bring to the boil and stir then reduce the heat to a low flame and simmer until all the strawberries are soft and starting to break down and the liquid starts to thicken. Try not to stir too much as this will break the strawberries down too much. Once thickened taste the compote and add a little bit more sugar if required.
Remove from the heat, transfer to a container or jar and chill.
Assembly : With the warm and fluffy pancakes, stack the pancakes on top of each other and in between each layer spoon some of the compote and liquid including on top of the final pancake. Place a dollop of lemon curd on top of the last pancake then dust with icing sugar and serve to Mum.