Saturday mornings are made for slowing down, and nothing says lazy weekend bliss quite like a stack of fluffy pancakes. But if you’re tired of the usual, it’s time to wake up your taste buds with something a little brighter – lemon poppyseed pancakes. Recipe compliments of Instant Pot.

Ingredients

For the lemon curd:
• 115g caster sugar
• ½ cup (or juice of 3 lemons)
• 2 whole eggs
• 75g unsalted butter, melted
• Zest of 1 lemon
• 1 tsp poppy seeds

For serving:
• 12 pre-made pancakes
• 200ml whipped cream
• 1 punnet raspberries
• Powdered sugar, for dusting (optional)

Method

1. In a heatproof glass bowl that fits inside your Instant Pot, whisk together caster sugar, lemon juice, eggs, melted butter, and lemon zest until smooth. For the best consistency, use a stick blender to fully emulsify the mixture.
2. Cover the bowl tightly with foil to prevent water from getting in.
   Add 1 cup of water to the Instant Pot, then place the trivet inside. Set the Instant Pot to Pressure Cook, but leave the lid off until the water starts to bubble.
3. Carefully lower the foil-covered bowl onto the trivet, secure the lid, and pressure cook for 1 minute on high pressure. Turn off the Keep Warm function, then allow a 10-minute natural pressure release before manually releasing any remaining pressure.
4. Whisk the curd and then pass it through a sieve to remove any eggy bits.
   Remove the lid, lift out the bowl, and stir in poppy seeds. The curd will thicken further as it cools.
5. To serve, spread a generous layer of whipped cream onto each pancake, followed by a spoonful of lemon poppyseed curd. Scatter over raspberries and dust with powdered sugar, if using. Roll up the pancakes and serve immediately.