Lemon drizzle pancakes
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Serves 4
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4.8 out of 5.12 ratingsRate
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Indulge in a stack of our ultra-indulgent lemon drizzle pancakes, inspired by our favourite classic bake. These are a guaranteed crowd-pleaser
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
200g self-raising flour
-
1 tsp baking powder
-
1 tbsp golden caster sugar
-
½ tsp vanilla extract
-
200ml milk
-
3 eggs
-
25g butter
melted, plus extra for frying
-
1 lemon
zested
For the toppings
-
100ml double cream
-
2 tbsp icing sugar
-
100g lemon curd
-
1 lemon
pared zest, plus 1 tbsp juice
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Nutrition: per serving
- kcal560
- fat26g
- saturates14g
- carbs67g
- sugars28g
- fibre2g
- protein12g
- salt1.13g
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Method
-
step 1
Whisk all of the pancake ingredients together in a large bowl until smooth.
-
step 2
Put a small knob of butter in a large non-stick frying pan over a medium-low heat and cook until melted and foaming. Pour 2 tbsp of the mixture into the pan and use the back of the spoon to shape into a 8-9cm round disc. Depending on the size of your pan you may be able to get 2 or 3 pancakes to cook at the same time. Cook for 2-3 mins on the first side, then flip over and cook for another 1 min on the other.
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step 3
Heat oven to its lowest setting. Stack the cooked pancakes on a baking tray and keep them warm in the oven while you cook the rest.
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step 4
Softly beat the double cream with the icing sugar using a whisk, then fold in half of the lemon curd. Mix the remaining curd with enough lemon juice to make it a drizzling consistency.
-
step 5
To serve, stack the pancakes with layers of the whipped cream in between them, drizzle with lemon curd, and scatter with lemon zest to serve.
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A star rating of 4.8 out of 5.12 ratings
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