KitchenQuest

Press Enter/Return to start Search

Mini Dutch Pancakes with Lemon Curd

Mini Dutch Pancakes with Lemon Curd

KitchenQuest0

These mini Dutch pancakes with lemon curd sauce are not only delicious, they are easier to make than the regular pancakes. They are perfect for breakfast.

I have tried a few different types of toppings and so far the lemon curd is my favorite! If you love the sour lemon flavor, you’ll fall in love with this sauce like i did. The lemon curd adds the juiciness to the Dutch pancakes and ‘ahh’ makes them so delicious! I added the recipe for the lemon curd below as well.
These mini Dutch pancakes are so much fun to make, if you’re making these with your kids have them watch the Dutch pancakes as they go in the oven, since they don’t cook for too long, they fluff up so quickly and it can be so satisfyingly to watch, (not just for the kids).

course: Breakfast

cuisine: Netherlands/Germany

Prep Time: 10 minutes

Cook Time: 15 minutes

Total time: 25 minutes

Servings: 14 pancakes

INGREDIENTS

Lemon Curd Sauce:

  • 1 tbsp lemon zest
  • ½ cup lemon juice
  • ¼ tsp salt
  • 1/3 cup sugar
  • ¼ cup butter (unsalted)
  • 5 egg yolks (save the whites for another time)

Pancake Batter:

  • 4 eggs
  • 2 tbsp melted unsalted butter
  • 1 cup milk
  • 1 cup flour
  • 1 tsp vanilla
  • ¼ tsp salt
  • ¼ cup sugar
  • 1 ½ tbsp melted unsalted butter, for pan
  • Confectioner’s sugar for garnish

INSTRUCTIONS – Lemon Curd Sauce

  1. In a small-medium pot, melt butter on medium fire.
  2. Add sugar and salt and stir well to combine for about 1-2 minutes.
  3. Add lemon zest, lemon juice and egg yolks, mix on low fire for about 5 minutes until the mixture thickens.
  4. Strain curd through a sieve and press with a spoon/spatula, this will remove any solids.
  5. Once the curd is pressed through a sieve, pour into a glass jar and refrigerate for a few hours. It will thicken more as it cools.

INSTRUCTIONS – Pancake Batter

  1. Preheat oven to 425 degrees F.
  2. In a medium/large bowl, combine eggs, melted butter, salt, sugar, milk, vanilla and mix well altogether. Add in the flour and mix well, until the batter is frothy.
  3. On a 12-cup or 6-cup muffin tins, brush the bottoms and sides of pan with melted butter. Then pour the batter into the muffin cups, equally filling about ½ full.
  4. Place in oven and bake for about 15 minutes, or until puffy and deep golden color.
  5. Remove from oven (the pancakes will deflate quickly). Remove pancakes to serving plates and spoon the lemon curd over. Garnish with confectioner sugar.
Back to Top