Course:

Brighten up your breakfast with the vibrant flavours of Lemon Poppyseed Curd Pancakes. These fluffy, light pancakes are elevated with a tangy, velvety lemon curd infused with poppyseeds, offering the perfect balance of sweetness and citrusy zing. Whether you’re treating yourself to a special weekend breakfast or impressing guests with something unique, these pancakes provide a refreshing twist on the classic.

The combination of the rich, smooth lemon curd and the crunch of poppyseeds adds a delightful texture and depth of flavour to each bite. The pancakes, made light and airy with the Instant Pot, create the perfect base to complement the creamy curd. A drizzle of the curd over the warm pancakes transforms them into a decadent, yet refreshing dish, ideal for those who love a balance of sweet and tart.

These Lemon Poppyseed Curd Pancakes are perfect for a morning indulgence or a brunch gathering. The unique twist of lemon and poppyseed adds a sophisticated touch, making this dish a memorable option for any occasion. With the Instant Pot’s help, you can enjoy this deliciously indulgent recipe with ease, bringing a burst of flavour to your plate in no time.

Lemon poppyseed curd pancakes


Prep Time: 10 mins
Cook Time: 11 minutes
Servings: 4 (3 pancakes each)
 
Ingredients

For the Lemon Curd:

  • 115g caster sugar
  • ½ cup (or juice of 3 lemons)
  • 2 whole eggs
  • 75g unsalted butter, melted
  • Zest of 1 lemon
  • 1 tsp poppy seeds

For Serving:

  • 12 pre-made pancakes
  • 200ml whipped cream
  • 1 punnet raspberries
  • Powdered sugar, for dusting (optional)
Instructions
  1. In a heatproof glass bowl that fits inside your Instant Pot, whisk together caster sugar, lemon juice, eggs, melted butter, and lemon zest until smooth. For the best consistency, use a stick blender to fully emulsify the mixture.
  2. Cover the bowl tightly with foil to prevent water from getting in.
  3. Add 1 cup of water to the Instant Pot, then place the trivet inside.
  4. Set the Instant Pot to Pressure Cook, but leave the lid off until the water starts to bubble
  5. Carefully lower the foil-covered bowl onto the trivet, secure the lid, and pressure cook for 1 minute on high pressure. Turn off the Keep Warm function, then allow a 10-minute natural pressure release before manually releasing any remaining pressure.
  6. Whisk the curd and then pass it through a sieve to remove any eggy bits.
  7. Remove the lid, lift out the bowl, and stir in poppy seeds. The curd will thicken further as it cools
  8. To serve, spread a generous layer of whipped cream onto each pancake, followed by a spoonful of lemon poppyseed curd. Scatter over raspberries and dust with powdered sugar, if using. Roll up the pancakes and serve immediately.