LEMON DRIZZLE PANCAKES
Indulge in a stack of our ultra-indulgent lemon drizzle pancakes, inspired by our favourite classic bake. These are a guaranteed crowd-pleaser
Provided by Anna Glover
Categories Breakfast, Brunch
Time 30m
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 560 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.13 milligram of sodium
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