Strawberry Coconut Lemon Curd Pancakes
Incredibly light and fluffy, studded with juicy strawberries, and covered in a tangy homemade lemon curd, these strawberry coconut lemon curd pancakes are the ULTIMATE pancake breakfast!
Servings 4 servings
- 1 large egg
- 2 tablespoons agave syrup
- 1/4 cup sour cream
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 2 cups milk
- 2 cups white whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh strawberries, diced into 1-in pieces
- 1/2 cup flaked coconut
- 2 large egg yolks
- 1/4 cup sugar
- 3 tablespoons lemon juice
- 1 tablespoon grated lemon zest
- 3 tablespoons butter, softened
- Flaked coconut and strawberries for serving
In a large bowl, whisk egg, agave, sour cream, melted butter, vanilla, and milk until smooth. Gradually whisk in flour, baking powder, baking soda, and salt until batter is just combined. Fold in strawberries and coconut.
Cook pancakes by 1/4-cupfuls on a greased medium-high skillet 1-2 minutes on each side, flipping once. Keep pancakes warm.
In the bottom pot of a double-boiler, bring a few inches of water to a boil, then reduce heat to low to keep water at a simmer. Whisk egg yolks, sugar, lemon juice, and zest into the top bowl of double boiler and place on top of bottom pot of simmering water.
Whisk lemon curd continuously so the egg yolks don't curdle, Continue whisking orange curd over simmering water until curd becomes smooth and thickened, about 8-10 minutes. Remove curd from heat and immediately add butter, 1 tablespoon at a time whisking well after each addition. (if you are making lemon curd ahead of time and refrigerate it it will slightly solidify---to get it to drizzling consistency, whisk in a few teaspoons of water)
Serve pancakes warm with lemon curd drizzled on top and additional coconut and strawberries, Enjoy!