Lemon Curd Pancakes

1 egg (or egg substitute)
1/2 cup fat free yogurt
1/2 cup milk 2%
2 Tbs oil
1 Tbs sugar
1/2 tsp nutmeg
1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
½ tsp lemon extract
zest and juice from one lemon
Lemon Curd
¾ cup fresh lemon juice
1 Tbs grated lemon zest
¾ cup sugar
3 eggs
½ cup butter
In bowl beat the egg and mix in fat free yogurt milk and the oil. Stir in sugar

and nutmeg.

In separate bowl combine flour, baking powder and baking soda. Add the flour

mixture to the liquid and mix. The batter will be thick.

Grease the griddle and pour 1/4 cup batter onto griddle. Cook pancakes until they bubble

then turn. Makes 8 pancakes.

Serve with lemon curd and fresh raspberries
Lemon Curd:
Melt butter in microwave and let cool slightly. Cook all ingredients in saucepan until

thick enough to hold marks with a whisk, about 6 minutes. Can be stored up to

2 weeks. Makes enough for 10 people.

Servings: 4

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