This right here is a breakfast of warm mid-Winter sunshine. I’m sure that citrus fruits are in season in Winter just to remind us of the warm, spirited days of summer.
And I speak as someone who would pick cold weather over warm weather any day of the week.
Part of my reason for feeling this way, is that it’s so much easier to get on with life when it’s cold. You need to warm up, so you power through, you clap your hands together, you get stuck in.
When it’s hot in Queensland it is HOT. It is HUMID. It is all you can do to stay awake and keep drinking fluids in order to stay alive.
But then again, there are those mornings, when Winter is finishing, and the sun comes up and burns away the chill of the night before and the Summer seems full of promise.
Those are the days where you can forget that you have work to do, and that you’re going to be perpetually sweaty for the next 6-8 months, and start thinking about maybe buying a new hat, and a swimsuit.
And it’s this time of year that is PERFECT for this breakfast. Thick, fluffy buttermilk pancakes, with a hint of brown butter, topped off with my new favourite pancake topping ever – mandarin curd.
The buttery pancakes, and that fresh, tangy and sweet curd are completely delicious and perfect together. And a pile of raspberries provides the exact level of sharpness to round everything out. You have to try the mandarin curd, though. I swear, you will want to rub it all over your body. It is delicious.
So tell me, are you dreaming of a snowy ski-resort right now, or a sun-soaked beach? And what’s your dream holiday destination? And is it weird to talk about rubbing mandarin curd all over your body? You know what, it is. I hear it now. My bad.
- For the Mandarin Curd:
- ½ cup (110g) sugar
- 1 tbsp cornstarch (cornflour)
- 1 whole egg + 2 egg yolks
- Zest of 1 mandarin
- ½ cup (125ml) mandarin juice (from approximately 3 mandarins)
- 5 tbsp (75g) butter, cubed
- For the pancakes:
- 2 tbsp (30g) butter
- 1 + ¼ cup flour
- 2 tsp baking powder
- pinch of salt
- 2 tbsp sugar
- 3 eggs
- 1 cup buttermilk
- butter, extra, for cooking
- raspberries, to serve
- To make the mandarin curd, place the sugar, cornflour and eggs into a medium-sized saucepan and whisk to combine.
- Add the zest and juice and whisk again, and then place over a medium heat. Bring up to a gentle boil, whisking as you go, and then boil for about a minute. Remove the curd from the heat, and whisk in the cubed butter. When the butter is all melted and incorporated, scrape the curd out into a bowl or jar, and place in the fridge to chill completely. If kept in a sterilised jar, the curd should keep for at least a week in the fridge.
- To make the pancakes, place the butter into a small pan and place over a medium heat. Cook for about 3-4 minutes, or until the butter foams and takes on a caramel brown colour. Set aside to cool slightly.
- Place the flour, baking powder, salt and sugar into a large mixing bowl and whisk together. Add the eggs to the bowl, and begin whisking, slowly adding the buttermilk as you go. Finally, whisk in the slightly cooled brown butter.
- Heat a large non-stick pan or griddle over a medium-low heat, and add about ½ a teaspoon of butter. When the butter is foaming, add a few rounded tablespoons of batter to the pan at a time. The pancakes need about 2 minutes on the first side, or until the edges look set and bubbles appear, and a further 1 minute on the second side.
- When all the pancakes are cooked, serve with chilled mandarin curd and a pile of ruby-red raspberries! Then start planning a holiday.