Pancakes and Pimm’s Cups

Good morning! I hope your day is going well so far. I wanted to share my weekend adventures with you.

German pancakes stuffed with lemon curd or four fruit Bonne Maman preserves topped with fresh blueberries, strawberries, and a dusting of icing sugar
German pancakes stuffed with lemon curd or four fruit Bonne Maman preserves topped with fresh blueberries, strawberries, and a dusting of icing sugar
I’ll start with Saturday’s brekkie and tea. I discovered this delicious German pancakes recipe on Pinterest last year. It’s very easy to make and it also gives you the opportunity to stuff each pancake making them more decadent. I stuffed each pancake with homemade Lemon Curd (*recipe below) or Bonne Maman Four Fruit Preserves then topped each with fresh blueberries, sliced strawberries, and a dusting of icing sugar. I paired the German pancakes with Fortnum & Mason strawberry tea. I love this black tea that has bits of fresh dried strawberries throughout the tea leaves.  The strawberry aroma is almost jam-like and gives you a certain summery feel.  I used just a dash of honey to emphasize the strawberry sweetness. I also steeped this tea for about 3 minutes or a little longer. I love how it enhanced the Bonne Maman preserves and the fresh-cut strawberries on the German pancakes. Don’t be fooled, while this tea is fruity it definitely has the punch of black tea.

The Pimm’s Cup

Pimm's Cup

I’d like to call this delicious summer punch! It’s made with Pimm’s No. 1 and ginger beer or lemonade and ginger ale. Pimm’s No.1 is concentrated, so I don’t recommend pouring this over ice and consuming. It’s meant to be coupled with other ingredients.  The Pimm’s Cup is enjoyed in Britain during the summer months.  A few years ago, I went to the trouble of doing extensive research on ginger beers. My favorite was Bundaberg’s Ginger Beer. Bundaberg definitely makes an amazing beverage. I’ve also tried their Peach, Root Beer, Passion fruit beverages. It is every difficult to locate the perfect lemonade in the United States to match that of the United Kingdom’s to do this cocktail justice.

Without further ado:

The Pimm’s Cup

  • 1 ounce Pimm’s No. 1
  • Strawberries, sliced
  • Orange wheels
  • English hot house cucumbers sliced thinly, as well as lengthwise for the garnish
  • Top with ginger beer
  • Mint leaves for garnish
  • High ball glass
  • Ice cubes

For today’s drink, I used a Society glass but a highball works, too. Fill the glass with ice, pour one ounce of Pimm’s No. 1, add in as many strawberries, orange wheels, and cucumbers as you like, fill the rest of the glass with Ginger Beer. Finally, garnish with a lengthwise cut cucumber, strawberry, orange wheel, and mint. Enjoy!

I will alter the amount of Pimm’s to Ginger Beer on certain days when I want the Pimm’s to have a stronger presence. I’ve also added blackberries, sliced grapes, and other berries depending on what I have on hand. It’s lovely and refreshing.  You can also prepare this in a pitcher to enjoy later on in the day when the fruit has had time to marry with the Pimm’s and Ginger Beer.

I can’t leave you without the delicious Lemon Curd Recipe. This is a huge hit amongst my family and friends.

  
*Lemon Curd

Makes one pint

  • 6 egg yolks
  • 1 cup sugar
  • 3 Meyer lemons, juiced and strained
  • 1 stick of butter, cut into cubes
  • zest from the juiced lemons (reserved)
  • Canning Jars (I prefer Tulip Weck Jars)

In a small, heavy bottom pot over medium heat, whisk together the egg yolks and sugar. Add the lemon juice and switch to stirring with a wooden spoon, as not to aerate the curd. Stir continually for 10-15 minutes, adjusting the heat as you go to ensure that it does not boil. Your curd is done when it has thickened and coats the back of the spoon (nappé). Drop in the butter and stir until melted.

Position a fine mesh sieve over a large measuring cup glass pour the curd through it, to remove any bits of cooked egg. Whisk in the reserved lemon zest.

Pour the curd into your prepared jars, leaving 1/2 inch of head space. If you want to process them for shelf stability, process them in a boiling water canner for 15 minutes (start the time when the water returns to a boil). According to So Easy to Preserve, it is best to process only in half-pint jars or smaller, as they allow better heat infiltration.

Chef’s Tip: I use an 8 cup measure.  It makes it easier to divvy up into mason or weck jars. I also tend to make this in batches of 3 or more. Using a larger batch also increases the length of time the curd takes to thicken.

Eat on toast, with fresh berries, on pancakes or in German pancakes, stirred into plain yogurt or straight from the jar with a spoon. The possibilities are endless!

Have a wonderful Wednesday!

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