Recipe

On a sunny Sunday morning, the kitchen is filled with the sweet aroma of pancakes. These fluffy buttermilk pancakes, studded with fresh blueberries and paired with homemade lemon curd, bring festive color and flavor to a family brunch. The Geedel vegetable chopper helps quickly prepare lemon zest for the curd, adding a bright citrus aroma to the sauce.

Ingredients:  

For the Pancakes:  

2 cups all-purpose flour  

2 tablespoons sugar  

2 teaspoons baking powder  

1 teaspoon baking soda  

½ teaspoon salt  

2 eggs  

2 cups buttermilk  

¼ cup melted butter  

1 cup fresh blueberries  

Butter (for cooking)  

For the Lemon Curd:

3 lemons  

3 eggs  

1 cup sugar  

½ cup butter  

Pinch of salt  

For Serving:  

Maple syrup  

Powdered sugar  

Extra blueberries  

Instructions:  

1. Prepare the lemon zest (using Geedel):

   Wash and dry the lemons. Using the Geedel vegetable chopper with the finest shredding blade, gently grate only the yellow zest (avoiding the bitter white pith) to produce extremely fine lemon strands. The fine blade of this vegetable chopper handles citrus peel perfectly, releasing maximum flavor.

2. Make the lemon curd:  

   In a heatproof bowl, whisk the eggs and sugar until smooth. Squeeze in the lemon juice (about ½ cup), then add the lemon zest and salt. Place the bowl over a pot of simmering water and stir constantly for 10–12 minutes, until thickened. Remove from heat and add the butter, cut into small pieces, stirring until completely melted and smooth. Strain the curd, then refrigerate for at least 2 hours.

3. Prepare the pancake batter:

   In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, buttermilk, and melted butter. Pour the wet ingredients into the dry ingredients and stir gently until just combined (the batter should still have small lumps). Gently fold in the blueberries.

4. Cook the pancakes:

   Melt a little butter in a non-stick skillet over medium heat. Pour ¼ cup of batter for each pancake. Cook for 2–3 minutes until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes until golden brown.

5. Serve:  

   Stack the pancakes on plates, dust with powdered sugar, and scatter extra blueberries on top. Serve with a dollop of the chilled lemon curd and warm maple syrup. The slight tang of the buttermilk perfectly balances the sweetness of the blueberries and the freshness of the lemon.

Summary:

This brunch classic is elevated by the Geedel manual vegetable chopper, which finely processes lemon zest to add an irreplaceable, natural citrus aroma to the homemade curd. Manual operation makes preparing what seems like a complex condiment simple and manageable.