This conversation is sponsored by Silk. The opinions and text are all mine.
Many moons ago, I was a low-level cashier at my college’s main food court on campus. To all of my friends who ever doubted my mental math skills, all I have to say is that I was damn good at my job. Money, Asian genes—there’s probably some correlation there. I learned a few nifty tricks while I was working there, like how to refill the soda concentrate in the soda fountain and how to spot counterfeit bills like a pro. To this day, I hold big bills to the light to check for watermarks.
Would it surprise you if I told you that my favorite shift was working at the bakery? No, I didn’t think so either. I mean, coffee and sweets for days! For the most part, I fought the temptation to throw money on everything there. Lemon bars were my Achilles’ heel though. The first time I sunk my teeth into that thick, luscious layer of baked lemon curd felt like citrus heaven. I probably added new cavities every time I devoured one of those 2 x 2 squares of lemony gold.
It’s a sin that I have never made any lemon bars at home, so we’re going to correct that with some baby steps, starting with this sweet lime curd. I based it off this delicious meyer lemon curd recipe from Hungry Girl Por Vida and cut down on the sugar and butter. Instead of going all sweet lime, I added one lemon in here for some tartness. A citrus curd just ain’t right without a bit of tart flavor.
I could have just incorporated the sweet lime curd into a dessert bar, but my cravings were pointing towards a breakfast dish. Bring on the pancakes!
By now, you probably know how much I enjoy using soy milk to cook my pancakes. I do it on the regular. Silk’s soy milk is a great substitute for regular milk because it has the same creamy consistency minus the cholesterol and way less saturated fat. Plus, Silk’s soy milk adds natural, plant-based protein to the pancakes—we’re talking 8 grams of protein per serving! More protein = more filling meals = no more hangry Lisa. You don’t want to see me when I’m hangry.
If you haven’t tried Silk’s soy milk yet, what are you waiting for? Click here to receive free coupon on your next soy milk purchase. Then, check out Silk’s Pinterest board for delicious recipe inspiration. Let’s get cooking!
Soy Milk Pancakes with Sweet Lime Curd
Ingredients
Sweet Lime Curd
- 1/2 cup freshly squeezed sweet lime juice, about 2 sweet limes
- 1/4 cup freshly squeezed lemon juice, about 1 lemon
- zest from one lemon
- 4 TBS butter
- 1 cup granulated sugar
- 6 egg yolks
Pancakes
- 1 cup Silk soy milk
- 1 TBS apple cider vinegar
- 1 cup all-purpose flour
- 1 1/2 TBS granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1 1/2 TBS coconut oil, melted
- natural cooking spray
- sliced strawberries for topping, optional
Instructions
- Heat the butter in a small saucepan over medium-low heat. When the butter is melted, add the rest of the sweet lime curd ingredients and whisk until well incorporated. Keep stirring the mixture until the curd is thick enough to coat the back of a spoon. You don’t want the curd to boil. Turn off the heat and let the sweet lime curd cool.
- In a small bowl, stir the soy milk and apple cider vinegar, and set it aside for 5 to 10 minutes. The soy milk will curdle, but that’s what we want.
- In a medium bowl, whisk the dry ingredients for the pancakes together. Add in the egg, coconut oil, and soy milk to the dry ingredients. Stir everything until the dry ingredients are just incorporated. Visible lumps are okay!
- Heat a skillet or a pan over medium-low heat. You want to cook the pancakes on low heat or else they will burn quickly. Spray the heated pan with cooking spray.
- Pour a bit of batter for each pancake, and spread the batter to 4 to 5-inch circles. Let the batter cook until some of the bubbles that form on the pancakes have popped. Flip them over and cook for another minute. Repeat for the rest of the batter. You should have about 8 pancakes total.
- Serve pancakes with a bit of the sweet lime curd and sliced strawberries.The sweet lime curd will be runny. If you want a stiffer curd, make it a day ahead.
- You’ll have a lot of sweet lime curd left, so pour it in a jar and wait until it cools before refrigerating. The curd can stay in the fridge for up to a week or in the freezer for a few months.
Notes
Looking for more pancake recipes?
Vegan Green Tea Matcha Pancakes
This conversation is sponsored by Silk. The opinions and text are all mine.
Kristen @ A Mind Full Mom says
That lime curd–OH MY!!! I am in love
Lisa says
Thanks, Kristen!
Liz @ Floating Kitchen says
You are just all over the breakfast recipes this week. Love it. And is it the weekend yet…???
Lisa says
Haha, I was getting soo sick of eating toast every day, that I had to dazzle things up. Weekend, HERE!
Amy | Club Narwhal says
Lisa, these look so good–especially topped with lime curd! Life is always made better with citrus curd 🙂
Lisa says
It’s so true, Amy. Thanks!
Cecilia says
Now this is a pancake I would eat immediately. Lime curd, what a great idea. Thanks for sharing and inspiring.
Lisa says
Thanks, Cecilia!
Linda @ Veganosity says
I love lemon, and lime, curd. Thank goodness I figured out how to make a vegan version. Now I can make these delicious pancakes for Mother’s Day. Actually, my kids can make them for me. 😉 Thanks for the wonderful recipe.
Lisa says
Ooh, I would like to learn how to make a vegan version, too. It’s the yolks that I’ll have a problem with replacing.
Yes, your kids should make this for you!
Alex Caspero MA,RD (@delishknowledge) says
I worked at a snack bar in high school and it was MAGICAL. 16 year old metabolism + all the ice cream and nachos I could eat. Blissful days 🙂 These pancakes look so, so good and I love that lime curd sauce on top! Seriously drooling Lisa!
Lisa says
Hahah, why can’t we have that kind of metabolism forever?? Thanks Alex!
Ashley | Spoonful of Flavor says
Between these pancakes and the waffles you posted the other day, brunch this weekend will be quite tasty. The lime curd on these pancakes is calling my name!
Lisa says
Haha, thanks, Ashley!!
Crissy says
I’ve always wanted to try to make curd, but was too afraid! This recipe looks easy enough, thanks for sharing!
Lisa says
Thank YOU, Crissy!
Julia says
I always wondered what it would be like to work at a bakery. My friends always dissuaded me since you have to get up suuuuuupah early, but I kinda think it would be therapeutic working while no one’s up…baking and enjoying coffee to yourself 😀
These pancakes look fabulous! I’m a sucker for a good stack of pancakes and that lime curd is making me salivate. YUM!
Lisa says
Girl, that’s why I only did closing shifts! I always chose the weekends too because the bakery closed at 5. I’m not staying at that place longer than I need to!
Howie Fox says
Woah these pics are great. Also, I love lemony pancakes!!
Just stumbled upon your blog via foodgawker, will definitely be back more often! 🙂
Ps. I’d like to try silk, but unfortunalty we don’t have it here over in Germany
Lisa says
Howie, thank you so much for stopping by!! Hopefully, you can find some soy milk somewhere!
Erin@WellPlated says
I have always wondered what it would be like to work at a bakery. I think that I would just want to eat everything in sight 🙂
Lisa says
I went there for “lunch” every time I was working!
Claudia @Breakfast Drama Queen says
Wow, these pancakes look so good! I’ve never thought of lime curd before – great idea!
Lisa says
Thanks, Claudia!!
Thalia @ butter and brioche says
I’ve never tried making pancakes using soy milk before nor have I topped my pancake stack with curd before either! I love this post and definitely must try it.
Lisa says
Yea! The first time I used soy milk for pancakes, I was quite surprised how well it worked out!
Traci | Vanilla And Bean says
Oh my goodness, Lisa! Love the thought of pouring curd over pancakes! And lime curd with a bit of lemon makes my mouth pucker.. in a good way!! I’ve not had soy milk in a long time, so this is a good reminder. And pancakes! Oh, they make the best indulgent breakfast, which I am inclined to do at least once a week… esp. on the weekends! Thank you for this, Lisa! Have a beautiful weekend!
Lisa says
This was the first time I tried pancakes and citrus curd together, and I was in love with it. You have a good weekend, too!
Medha @ Whisk & Shout says
This looks so delicious! I love soy milk in anything and that lime curd? I could eat it all out of the jar 🙂
Lisa says
I was totally eating that out of a jar 😉
Sarah @ Making Thyme for Health says
I could not be trusted to work in a bakery. I’d be taking bites of things left and right!
These pancakes look so perfectly fluffy and that lemon curd sounds amazing too. I love that there’s a little extra boost of protein from the soymilk.
Lisa says
Haha, I was totally dipping into the sample plate one too many times!
Joanne says
I’m a sucker for any kind of citrus curd! It’s my weakness in life. I’ll take that on my pancakes over syrup any day!
Lisa says
I had no clue that citrus curd on pancakes would taste so good until I tried them on here. I can’t get enough of it now!
LoveCompassionateLee says
I’ll be testing this recipe out on Saturday just for the lime curd. These pancakes look so good!
Happy Sunday 🙂
http://www.lovecompassionatelee.com/thinkoutloud
Lisa says
Thanks! Hope you enjoy it!!
sally says
Pancakes recipe good, LEMON CURD is not, you definitely need some egg whites in it. Have lost all my good ingredients and 45min of my time and no lemon curd :'(
True shame
Lisa Lin says
Hi Sally, I’m so sorry this recipe didn’t work out for you. It’s been a long time since I made the curd, so I’ll have to look into why it may not have worked.