2 Tablespoons unsalted butter, melted and cooled (can sub vegetable oil)
¼ cup pure maple syrup
2 large eggs
For Lemon Curd:
3 large eggs
¾ cup sugar
⅓ cup freshly squeezed lemon juice
pinch of salt
4 Tablespoons unsalted butter, cut into small pieces
Instructions
Whisk together dry ingredients (cornmeal through salt) in a large bowl.
In another bowl, whisk together wet ingredients (milk through eggs).
Pour the wet ingredients over the dry ingredients and gently whisk together, mixing until just combined. Gently stir in 1 cup raspberries.
Spoon ~1/4 cup batter onto the griddle for each pancake. Cook until bubbles form and underside is lightly browned, flip and cook other side until lightly browned. Keep in a warm oven until ready to serve. Serve with homemade lemon curd or maple syrup.
For Lemond Curd:
In a double broiler (or small stainless steel bowl placed over simmering water) whisk eggs, sugar and lemon juice until well blended. Cook over simmering water and whisk constantly until mixture thickens, about 10 minutes.
Remove from heat and immediately strain through a fine mesh sieve into a small bowl to remove any lumps
Stir in butter and whisk until melted. Stir in lemon zest. Let mixture cool. Cover immediately and store in refrigerator for up to 1 weeks.
Notes
Room temperature lemons yield more juice.
Source: Lemon curd from Easy Entertaining with Marlene Sorosky, Harper Collins, New York: 1988 Cornmeal Pancakes adapted from the Joy of Cooking
Recipe by Nutritious Eats at https://www.nutritiouseats.com/raspberry-cornmeal-pancakes-with-lemon-curd/