|A Good Ole Stack of Hoecakes|
|Warm Lemon Curd Spilling Over the 'Cakes|
|Raspberry Hoecakes with Warm Lemon Curd|
For the Lemon Curd:
6 Lemons, Zested
2 Sticks of Unsalted Butter, Room Temperature
10 Extra-Large Egg Yolks
1C Lemon Juice, Strained
For the Raspberry Hoecakes:
1C Self-Rising Flour
1C Self-Rising Cornmeal
2 Eggs, Separated
¼C Sour Cream
2T Vegetable Oil
Melted Butter, For Frying
Directions:1. To Make the Lemon Curd: Zest 6 lemons and place the zest into a blender or food processor along with the sugar. Blend these together until you have a lemon sugar mixture. Put this sugar mixture into a mixing bowl and beat in the butter until it is light and fluffy. While still beating, mix in one egg at time a time, and then slowly drizzle in the lemon juice and salt. Once incorporated, pour this mixture into a deep sauté pan and cook on low heat for about 20 minutes until it thickens (it should thicken at 170 degrees), while also making sure that you constantly whisk, so that the eggs don't curdle. Once cooked, let the mixture completely cool in the refrigerator before you use it on the cake, preferably overnight.
2. To Make the Raspberry Hoecakes: In a large bowl, whisk together the flour, sugar, and cornmeal, and set aside. In a separate bowl, whisk together the egg yolks, buttermilk, water, sour cream, and vegetable oil. Make a well in the center of your dry ingredients and pour the liquid mixture into the center. Mix together slowly with a fork until the flour is just incorporated (do not over mix). In another bowl, using a hand held mixer, beat the egg whites until soft peaks form and fold them into the batter until just incorporated.
3. To Cook the Pancakes: Heat a nonstick pan over medium heat, and then add a pat of butter and heat until the butter just begins to sizzle. Scoop roughly ¼C of the hoecake batter into the pan & add a handful of fresh berries on top, and cook until bubbles appear on the top surface and the bottom is golden brown (about 1-2 minutes). Flip over and cook until the bottom is lightly golden brown (about 1 minute). Repeat with the remaining batter. I turned my oven on to the warm setting, so that I could keep the already cooked pancakes warm while I finished cooking the others.
4. Serve with the lemon curd that has been warmed until pourable. Dust with confectioners’ sugar & top with more fresh berries. Enjoy!
*Check out Sweets For A Saturday for this recipe, as well as many others!!*