- 2 eggs, lightly beaten
- 2 cups self-raising flour, sifted
- 1/3 cup caster sugar (75g)
- 2 cups buttermilk (500ml)
- 50 g unsalted butter, melted
- 2 tsp vanilla bean paste
- spray oil, for cooking
- 2 125g punnets blueberries
- 1/2 cup lemon juice (125ml)
- 1 tbsp finely grated lemon zest
- 4 large eggs, lightly whisked and strained
- 225 g caster sugar
- 125 g soft, unsalted butter
- Preheat oven to 120°C (100°C fan-forced) and line a baking tray with baking paper.
- To make the curd, place all the ingredients together in a non-stick saucepan over a low heat, stirring until the sugar dissolves and the butter melts. Keep stirring the mixture continuously until the curd thickens and is able to coat the back of a wooden spoon. This will take around 10-15 minutes.
- Once the curd has thickened, pour into sterilised jars and allow to cool. Refrigerate and use within a month.
- Meanwhile for the pancakes, place the eggs in a large mixing bowl, beat until frothy using an electric mixer.
- Add the flour, sugar, buttermilk, melted butter and vanilla. Gently beat the mixture until the batter has become smooth.
- Heat a non-stick frying pan over a medium heat. Lightly grease the frying pan with spray oil.
- Using a 1/3 cup measure ladle the batter into the centre of the pan and evenly scatter over 1 tbsp of blueberries for each pancake.
- Cook for 2-3 minutes or until bubbles form on the surface and the batter is set.
- Using a spatula, carefully flip each pancake and cook until golden brown about 2 minutes. Repeat process with the remaining batter.
- Transfer pancakes to prepared baking tray and place in preheated oven, to keep warm whilst cooking the remaining pancakes.