Buckwheat pancakes with zesty homemade lemon curd recipe
Beautifully rustic buckwheat pikelets with a lovely earthy flavour are best enjoyed straight from the pan and are the perfect partner for a zesty homemade honey-sweetened lemon curd.
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Cooking tools:
- Blender
- Pancake pan
- Saucepan
- Whisk
- Spatula
- Spoon
- Measuring spoon
- Stove
Ingredients
- Lemon curd
- 1/3 cup melted coconut oil or unsalted butter
- 1/4 cup honey
- 4 free-range eggs
- 1/2 cup freshly squeezed lemon juice
- Pikelets
- 1 cup buckwheat flour
- 1/2 rice flour
- 1/4 coconut sugar
- 2/3 cup coconut milk (or milk)
- 2 free-range eggs
- 1 teaspoon baking soda
- 1/2 sea salt
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