Buttermilk pancakes with lemon curd

Happy pancake day!

The tradition of pancake day was originally to clear out the cupboards of flour, sugar and other foods to prepare for lent, the time to give up a vice, a weakness for 40 days before Easter.

 http://en.wikipedia.org/wiki/Shrove_Tuesday

Butter

Take 300ml of thickened double cream (not single cream, it won't whip) and use the beaters for 10 minutes until yellow and quite thick. It will be lumpy and a bit wet. Push moisture through a sieve until there is no more moisture, the butter will be less lumpy and more smooth and dense...you now have butter!

Pancakes (serves 2)

Take the buttermilk that was sieved from the butter (approximately 1/2 cup), add 1 egg, 1/2 teaspoon of bi carb soda, 3/4 cup of sieved flour. Add 4 x small pancakes to a large lightly oiled pan on medium heat, turn over when edges are cooked (2 minutes each side). Repeat process (mixture makes 8 small pancakes).

Lemon curd

Take the rind and juice of 2 lemons, 175g of sugar, 115g butter and add to a saucepan on a medium heat. In a separate bowl, gently whisk 2 eggs then add to the mixture on the heat. Continuously stir mixture until it thickens (5 minutes) then turn down to a minimum heat for 1 further minute. Remove from heat and pour into hot, steralised jars.

Mini raisin scones

225g self-raising flour 

85g caster sugar  

150ml milk

1 teaspoon baking powder 

110g raisins  

 55g butter

My husband and I love to go to one of our local cafes and although there are only elderly people there or couples with families, we don't care that we are outsiders because the scones and tea is so lovely.

Method 
Mix sifted flour, baking powder, caster sugar and soft butter together with hands until crumbled similar to that of a bread crumb mixture.

Once mixed, add in raisins and slowly pour in the milk a bit at a time while stirring. If it becomes too sticky, add a little more flour.

Roll mixture out to 1.5cm thick in height. Use a small cookie cutter or shot glass to cut mini scones by pressing it into the rolled-out mixture (3cm across).

Put on a lined baking tray and heat in a 180C oven for 10-12 minutes or until lightly golden brown but not too brown as they will be rock hard.

Serve with butter, jam or a cream, pop on a pot of tea and feet up for a nice cuppa.