Back from a hiatus! Been working on a new campaign for the Swedish Cancer Society, shooting a number of films for them. And that’s the kind of project you tend to get pretty engulfed by… Anyway where were we? Oh, yes, pancakes. And not some random pancakes, but the pancakes of your dreams. The platonic archetype of a pancake. The pancakes God must have had in mind when he created Man, Woman and Pancake.
Ok, now, here it goes, listen closely. It’s a pancake with cream cheese…lemon curd…and cardamom! I mean it’s ridiculously simple, but insanely good. It’s the combination of these flavors that’s just, I don’t know, it’s like you’re creating a magic formula or something. The rich and soft cream cheese pierced by that tangy, silky lemon curd, a bit of buttery crunch from the pancake and on top of that: a sprinkle of some spicy cardamom, making for a perfectly intriguing, super yummy result.
If you’re on a diet, stop reading right now. Cause this would definitely be your downfall. One bite and you forget you ever even heard of Chia seeds. The benefits of gluten-free? Erased from your mind. Sugar is like poison? Nope. Not true.
Seriously though, when something tastes this good, it can’t be bad for you, can it? If your taste buds explode with sheer joy and your serotonins levels goes through the roof while downing one of these things, that gotta count for something, right? Yes, I would think so. So, run out and buy that lemon curd and get your pancake gear out – there’s a new pancake recipe in town!
Ps. If you prefer gluten-free pancakes, use the recipe from this post.
- Lemon curd (I choose Mrs Darlingtons)
- Cream cheese
- Cardamom (if you have time, use cardamom pods and grind the kernels in a pestle and mortar)
- 2, 5 dl/ 1 heaping cup of all round flour
- 5 dl/ 2 heaping cups of milk
- 1 dl/ a heaping ⅓ cup of water
- 3 eggs
- ½ tsp of salt (regular, not sea salt)
- Put the flour in a large bowl. Put the eggs on top. While whisking, gently pour in half of the milk. Whip until smooth, then add the rest of the milk + water. Add salt.
- If you have time, let sit for 30 minutes. If not, go ahead.
- In a non-stick skillet put in about ½ tablespoon of salted butter. When the pan is really hot and the butter start to brown, put in a thin layer of pancake batter (about 0,8 dl/ a scant ⅓ cup). Fry until golden, then flip it over, lower the heat a bit and fry about 2 more minutes. Repeat.
- Put your fried pancakes between two plates or something of the sort, to keep them warm.
- Put lemon curd, cream cheese and cardamom in small bowls on the table. Eat.