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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Pancakes with Lemon Curd Recipe

Brought to you by Hersey House & Bungalow

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Ingredients:
Pancakes:
2-1/2 cups flour
5 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup molasses
2 cups milk
2 eggs, slightly beaten
1 cup raisins
6 tablespoons butter, melted (may be omitted or reduced)

Instructions:
This delectable combination is the result of contributions from two of Gail's good friends. The pancake recipe comes from Dee Maaske and the lemon curd recipe comes from Jeanne Hall, a graduate of Cordon Bleu, London.

Cover raisins in boiling water to soften. Mix and sift flour, baking powder, salt, soda and spices. Combine molasses and milk; add to eggs. Stir in melted butter (optional). Add molasses mixture to flour mixture and stir only until completely moistened. Stir in raisins. Bake on 350 degree griddle, using butter for griddle and 1/4 cup batter or less for each pancake.Flip when pancake bubbles.

Lemon Curd:
3 eggs beaten
1/2 cup sugar
6 tablespoons butter, melted
3 ounces fresh lemon juice (2 lemons)
Lemon rind, grated of same two lemons

Combine sugar and eggs and lemon juice. Add melted butter. Microwave on low to medium low setting, stirring every three minutes until thickened. Add lemon zest. Top each pancake with curd.

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