I enjoy pancakes for brunch but I do tire of seeing them always with “something” and maple syrup. Use a kiwi classic like lemon curd and cut the richness with one of New Zealand’s fresh ricotta cheeses.

Ingredients

• ½ cup flour
• pinch salt
• 1 egg
• about ¾ cup milk
• lemon curd
• ricotta cheese
• grated lemon rind (optional)

Lemon curd

• 4 large eggs
• pinch salt
• 125 grams unsalted butter, melted
• 1 cup sugar
• grated rind 4 lemons
• ½ cup lemon juice, strained

Method

1. Sift the flour and salt into a bowl and make a well in the centre. Beat the egg and 3/4 cup milk together and strain to remove any lumps of egg.
2. Using a whisk, gradually pour the liquid into the well stirring to make a smooth batter. The batter should be of pouring consistency. Add extra milk if necessary. Strain the batter into a jug and allow to stand for about 30 minutes.
3. Pour sufficient batter into the base of a hot greased pancake pan so that when the batter is rotated, it covers only with a thin layer. When the pancake surface begins to look dull on the top and the bottom is brown, flip the pancake over and cook the other side only until it is browned, about 30 seconds. Stack the pancakes on top of each other until ready to use.
4. Serve 2 pancakes with ricotta cheese, warm lemon curd and a sprinkling of icing sugar. If wished, place the icing sugar dusted pancakes under a very very hot grill to just caramalise the sugar.

Lemon curd

1. Beat the eggs with the salt until smooth. Strain.
2. Place the eggs, melted butter, sugar, lemon rind and juice into the top of a double saucepan.
3. Cook over simmering water for about 10-15 minutes, stirring constantly, until thickened. Alternatively, cook in the microwave on medium high for about 10 minutes, stirring regularly to prevent the mixture curdling.

Cooks Tips

Pancakes freeze well. Place a piece of paper between each layer - this will help separate each layer when defrosting.