Ask the right questions and you’ll get the right answers. Buttermilk souffle cakes with Meyer lemon curd

 

If you want the right answers, you have to ask the right questions.  If I were to ask you to eat your pancakes without syrup, you would surely say no.  But … if I asked, “Would like some warm sweet Meyer lemon curd on your fluffy buttermilk souffle cakes with fresh raspberries ?” … well then that changes everything – right?

If I ask myself,  “Why does this always happen to me?” –  I feel depressed and defeated,  but I can ask myself, “What can I do so that  this never happens again ?”  then I feel empowered and productive.

Clearly I spend a lot of time talking to myself in self help mode… I only get worried when I start asking questions like… “Who are these children and why do they keep calling me mommy?” or “Why did I think it was a good idea to get married?”  “What would it be like to run away to Palm Springs, get an apartment -no laundry-no dishes-no cleaning ?”

Don’t act like you don’t know what I’m talking about – you’ve done it.  Just shake it off, nobody has to know.

There are some questions that just shouldn’t be asked because you know the answer, and asking the question will only cause you frustration.

I’ve stopped asking , “Why is there a Star Wars light saver and a Lego car  in my bed?”  “Why can’t he just sit still?”  “Who put the milk back empty, and where is the lid?”   “What is this puddle in the middle of the room and why is everything sticky?”

Don’t even think of asking if it is appropriate to eat these pancakes with lemon curd for breakfast.  The answer is obvious,  these little cakes are totally-completely-absolutely, inappropriate breakfast food… and this is why the answer is NO.  But, let me ask … could you, would you, consider eating these for Brunch?  I thought so … ask the right questions, it will change your life.

Meyer Lemon Soufflé Cakes

Serves 4 

 1 Cup of cake flour – sifted

Zest of 1 Melissa’s Meyer lemon

½ cup powdered sugar

¼ teaspoon salt

½ teaspoon baking powder

¼ teaspoon baking soda

¾ cup buttermilk

¼ cup whole milk

2 Tablespoons of Meyer lemon juice

2 Egg yolks – Davidson’s Safest Choice Eggs

2 Tablespoons unsalted butter – melted, cooled to warm

½ teaspoon of vanilla extract

2 Egg whites whipped to soft peaks – Davidson’s Safest Choice Eggs

  • In a large bowl mix together flour, zest, sugar, salt, baking powder, and baking soda.
  • In a Pyrex measuring cup whisk together buttermilk, milk, lemon juice, egg yolks, cooled butter, and vanilla extract.
  • Add wet ingredients into dry ingredients mixing with a spatula until just combined- add in extra milk to thin the batter out if it is too thick- batter should be on the thinner side.
  • Fold in egg whites until just combined.
  • Heat a griddle or large skillet over medium/high heat
  • Brush pan vegetable oil, butter, or cooking spray
  • Pour pancakes ¼ cup at a time.
  • When bubbles appear after about 1 -2 minutes, flip and cook on the other side until golden brown.
  • Serve warm with berries and lemon curd.

Meyer Lemon Curd

Makes about 2 cups

6 large egg yolks – Davidson’s Safest Choice

¾ cup sugar

Zest of 2 Melissa’s Meyer lemons

½ cup fresh squeezed Meyer lemon juice

Pinch of salt

1 Tablespoon of unsalted butter

  • Create a Bain-Marie by heating about 2 cups of water in a small sauce pot – bring to a simmer. Place a glass or metal bowl over the top of the sauce pot.  The bowl should fit snuggly and not move around too much.  The water should not touch the bottom of the bowl.
  •  Separate your eggs and bring the yolks to room temperature in the bowl of the Bain Marie.
  •  Whisk into the eggs yolks the sugar, zest, lemon juice, and salt.
  •  Place over the simmering water and begin to stir with a wooden spoon or spatula.
  •  Stir continuously,  moving the eggs around until the custard begins to thicken and resembles runny pudding- about 15-20 minutes.
  •  Remove the custard from the heat pour through a fine mesh strainer into a glass bowl, and then stir in the butter.
  •  Allow to cool slightly, and then cover with plastic wrap – touching the top of the custard with the plastic wrap.  Keep warm and thin out with a touch of  warm water or more lemon juice or chill and use later.
8 comments… add one
  • Lentil Breakdown February 16, 2012, 11:01 pm

    Wow! With pics like those, I have no questions at all. Well, maybe just one: Can I use any ol’ Meyer lemon or does it have to be from Melissa’s tree? : P

  • Rashmi from Yumkid.c February 16, 2012, 11:16 pm

    just love love and love how the lemon curd is falling off the pancakes. I could just taste it! hmmm… yum! Beautiful pictures.

    • Chef Louise Mellor February 17, 2012, 12:46 am

      i can’t help myself when it comes to the drip…

  • Thea February 17, 2012, 4:20 am

    Hi Louise, these look amazing! I am going to try this weekend! Hey, any chance of getting suggestions on printing your recipes out, I don’t see a print “button”, and can’t copy? Love your site, I’m starting a pinterest, you’ll be the star:-)

  • Lynne @ CookandBeMer February 17, 2012, 11:02 pm

    A couple of the questions I don’t ask are: Why, after 26 years, can’t you figure out how to put the plastic bag in the trash can properly? Why can’t you feel the spilled coffee grounds on the marble countertop even if you can’t see them? You get my drift. Your questions made me laugh out loud. And your lemon curd looks luscious.

  • Robin February 19, 2012, 4:32 am

    These look amazing! Thanks so much for sharing this recipe!

  • Fred October 16, 2012, 5:33 am

    Those look amazing, will try them for my next stressfree breakfast

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