For lemon curd, melt butter in a saucepan over medium heat, add lemon juice and set aside. Whisk yolks and sugar in a large heatproof bowl to combine, then add hot lemon mixture, whisking continuously to combine. Place over a saucepan of simmering water and stir continuously until mixture thickens (7-8 minutes), then cool over ice. Transfer to a sterilised jar. Lemon curd will keep refrigerated for a week. Makes about 350ml.
Sieve flours and baking powder into a large bowl, stir in sugar, then make a well in the centre. Whisk milk, eggs and 1 tsp melted butter in a separate bowl to combine, gradually add to flour mixture and mix until
a smooth batter forms (the batter should just drop from the spoon; add more milk if necessary to thin). Set aside to rest for 15 minutes.
Heat one-quarter of remaining butter in a large frying pan over medium heat until foaming, drop teaspoons of batter into pan and cook until bubbles form on the surface (1-2 minutes), then turn and cook until golden (1 minute). Repeat with remaining butter and batter, wiping out pan with absorbent paper between batches. Serve warm with lemon curd and clotted cream.
Note Spelt flour is available from the health-food section of most supermarkets. Clotted cream is available from most specialist cheese shops and select delicatessens and supermarkets.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.