Recipe

Add a little zest to your Pancake Day with these lovely lemon pancakes.

Serves: 8 people   |   Prep time: 15 minutes   |   Cooking time: 40 minutes

British   |   Dessert   |   Vegetarian

  

Ingredients

• 250g Plain Flour
• 50g Caster Sugar
• 2 tsp Vanilla Essence
• 450ml Semi-skimmed milk
• ½ tsp Salt
• 3 Medium Eggs Spray Light
• 1 x 22cm Non-stick Frying Pan

Filling:

• 200g Lemon Curd
• 1 x 115g pot Light Lemon Yogurt

Icing drizzle/decoration:

• 1 Large Lemon
• 50g Icing Sugar
• 50g Lemon Curd

  

Method

1. Put the eggs, milk and vanilla essence in a bowl and whisk well.
2. Put the flour, salt and sugar into a food processor and whizz for a minute.
3. Slowly add the milk mixture until you have a smooth batter.
4. Using some of the spray light and the non-stick frying pan, cook the pancakes. The mixture should make 15 to 18.
5. For the filling, slightly warm the lemon curd, then whisk in the yogurt.
6. Put in the fridge until cool.
7. Spread ½ dessert spoon of the filling on each pancake and stack them on top of each other.
8. Put them back in the fridge to firm up.
9. Peel the rind from the lemon, and juice.
10. Put the juice in a small pan along with the icing sugar, slowly warm through to melt the icing sugar then boil for 1 minute.
11. Add the lemon curd, take off the heat and whisk well. Allow to cool a little.
12. Decorate the pancakes with the lemon rind, drizzle over the lemon curd icing and serve cut into wedges.