- 200g self-raising flour
- 1 tsp baking powder
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
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 is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 lemon, zested
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
For the toppings
Whisk all of the pancake ingredients together in a large bowl until smooth.
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.
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.
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.
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.