Sort ingredients
melara
QR Code
Listen
Pdf
Preheat the oven to 230F/ gas mark 7. Line a small rimmed baking sheet with foil, leaving an overhang to lift it out and then spray it generously with some canola oil spray. (Mine is 10 inches square)
Whisk the flour, soda, baking powder, sugar and salt together in a bowl. Whisk together the egg, buttermilk and melted butter. Add all at once to the flour mixture and stir together just to combine. Pour onto the prepared baking sheet and spread it out evenly.
Whisk your lemon curd and a bit of lemon juice together until it is thin enough to drizzle comfortably. (Depending on your lemon curd, you may not need any.) Dividing the pancake into quarters, drizzle some of the lemon curd decoratively into each quarter. Place five blueberries into each quarter, spacing them out evenly.
Bake in the preheated oven for 14 to 16 minutes, until golden brown and the edges have started to pull away from the side of the pan. Remove from the oven. Lift out onto a cutting board and cut into squares to serve.
Serve hot with some additional berries and your favourite pancake syrup to drizzle over top.