Triple Lemon Pancakes
Why choose between a fluffy pancake, toasted meringue, and thick lemon curd when you can have all three? This recipe is a bright, sweet, citrus-packed explosion that makes for a theatrical weekend brunch centerpiece.
INGREDIENTS
For the pancake150 gr of all-purpose flour. Zest of one lemon & juice of ½ lemon. 1 or 2 tbsp of sugar. 1 tbsp of cornstarch. 300 ml of barista oat milk or soy milk.
For the meringue100 ml of aquafaba — the chilled liquid from a can of chickpeas.Juice of ½ lemon. 50 gr of icing sugar.
For the lemon curd½ cup of white sugar. 1 tbsp of cornstarch — plus an extra teaspoon if you prefer a super thick curd.½ cup of plant-based milk — soy or almond work best.¼ cup of fresh lemon juice — about 2 lemons.2 teaspoons of lemon zest. ⅛ tsp of ground turmeric — completely optional, just for that vibrant yellow color.
THE PREP
The Curd: In a small pot, whisk together the sugar and cornstarch. Whisk in your plant-based milk, lemon juice, lemon zest, and turmeric. Place over medium heat, whisking frequently, until it thickens up—about 5 minutes. Pour it into a heat-safe container to cool down and thicken.
The Pancakes: Mix all your dry pancake ingredients together in a bowl. Whisk in the lemon zest, lemon juice, and plant-based milk until you get a smooth batter.
Pour the batter into a preheated, lightly oiled pan, starting at the center and working your way out. Cook on both sides over medium heat for a couple of minutes until beautifully golden.
The Meringue: For best results, chill your aquafaba the night before. Pour the aquafaba into your mixer and beat on high speed for 5 minutes until you have a white structured mass. Add the lemon juice and beat for another 5 minutes at full speed. Now, add your icing sugar one teaspoon at a time, counting to ten between each addition. Beat for another 5 minutes until glossy and stiff.
The Assembly: Pile a generous mountain of meringue on top of your warm pancakes. Grab your culinary torch and gently burn all sides of the meringue until toasted and golden. Drizzle your cooled lemon curd over the top and enjoy!