Pancakes with cream, lemon curd and zest on plate

Lemon drizzle pancakes

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(4 ratings)

Prep: 10 mins Cook: 20 mins

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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal560
  • fat26g
  • saturates14g
  • carbs67g
  • sugars28g
  • fibre2g
  • protein12g
  • salt1.13g
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Ingredients

  • 200g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tbsp golden caster sugar
  • ½ tsp vanilla extract
  • 200ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 3 eggs
  • 25g butter, melted, plus extra for frying
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 lemon, zested
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the toppings

  • 100ml double cream
  • 2 tbsp icing sugar
  • 100g lemon curd
  • 1 lemon, pared zest, plus 1 tbsp juice
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Whisk all of the pancake ingredients together in a large bowl until smooth.

  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.

  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.

  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.

  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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