Cranberry-Nutmeg Pancakes with Lemon Curd

Ingredients

  • 8 ounces whole milk
  • 2 eggs
  • 1/2 stick butter, melted
  • 1 teaspoon vanilla extract
  • 8 ounces all purpose flour
  • 1 teaspoon freshly grated nutmeg
  • 2 tablespoons packed dark brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • Fresh cranberries

Meyer Lemon Curd

  • 1/2 cup freshly squeezed meyer lemon juice
  • 65-70 grams sugar
  • Pinch of salt
  • 2 eggs
  • 2 egg yolks
  • 6 tablespoon butter, at room temperature and cut into small pieces
  • Zest of 2-3 lemons, freshly grated

Preparation

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