Fact: These Lemon Custard Pancakes Will Make You Jump Out of Bed in the Morning

Lemon Custard Pancakes

Adapted Recipe by Rachel Alger

Make sure to make your lemon custard first so that it has time to chill.

For the Lemon Custard:
1 cup heavy cream
1 tablespoon pure vanilla extract
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
1 drop yellow food coloring (optional)
2 egg yolks
1/3 cup sugar

For the Pancakes:
1 cup flour
1 tablespoon baking powder
1 tablespoon cane sugar
1 cup buttermilk
1 egg yolk
1 tablespoon pure vanilla extract
Pinch of salt
Lemon zest

Start by making the custard. Whisk the sugar and egg yolks together until silky and smooth, and set aside.
In a separate pot, carefully warm heavy cream, vanilla extract, lemon juice, and lemon zest until bubbling. Slowly add the warmed cream mixture to your eggs and sugar (a little bit at a time) until the two are fully combined. This tempers the eggs, so that they don't cook and become scrambly.
Return mixture to pot and warm slowly over low heat until it becomes rich and thick. Do not add much heat, as you risk congealing the eggs.
Once custard reaches desired thickness, place in bowl to chill until your pancakes are ready. If using yellow food coloring to intensify color, mix in now.
To make the pancakes, sift the dry ingredients together into a bowl.
Mix in buttermilk, egg yolk, and vanilla until smooth.
Put a lightly buttered pan or skillet over medium heat. With a large spoon, add batter to create desired pancake size.
When pancake is lightly cooked on one side, sprinkle in lemon zest. Flip, and cook through.
Transfer to plate, stack, top with custard, and enjoy!