Key Lime Pancakes Recipe
Lime Curd, Whipped Cream & Graham Cracker Crumbles
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Ingredients
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Pancake Batter
Lime Curd
Whipped Cream Topping
Graham Cracker Crumbles
Method
Pancake Preparation
- 1
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- 2
Mix Wet Ingredients
In another bowl, whisk together the buttermilk, eggs, vanilla extract, lime zest, and vegetable oil until smooth.
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.
- 4
Cook Pancakes
Preheat a non-stick skillet or griddle over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2 minutes until golden brown.
Lime Curd Preparation
- 5
Combine Ingredients
In a saucepan, whisk together the lime juice, granulated sugar, and large eggs until well blended.
- 6
Cook Curd Mixture
Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 8-10 minutes.
- 7
Add Butter and Zest
Remove from heat and stir in the unsalted butter and lime zest until fully incorporated. Let cool before using.
Whipped Cream Preparation
- 8
Whip Cream
In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer on high speed until stiff peaks form.
Graham Cracker Crumbles Preparation
- 9
Prepare Crumbles
In a food processor, pulse the graham crackers and unsalted butter together until they reach a crumbly texture.