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Pancakes with cream, lemon curd and zest on plate

Lemon drizzle pancakes

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Rating: 5 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Indulge in a stack of our ultra-indulgent lemon drizzle pancakes, inspired by our favourite classic bake. These are a guaranteed crowd-pleaser

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal560
fat26g
saturates14g
carbs67g
sugars28g
fibre2g
protein12g
salt1.13g
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Ingredients

For the toppings

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.

  • 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.

  • 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.

Goes well with

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Overall rating

Rating: 5 out of 5.8 ratings
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