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

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 560
  • fat 26g
  • saturates 14g
  • carbs 67g
  • sugars 28g
  • fibre 2g
  • protein 12g
  • salt 1.13g

Ingredients

  • 200g self-raising flour
  • 1 tsp baking powder
  • 1 tbsp golden caster sugar
  • ½ tsp vanilla extract
  • 200ml milk
  • 3 eggs
  • 25g butter, melted, plus extra for frying
  • 1 lemon, zested
  • 100ml double cream
  • 2 tbsp icing sugar
  • 100g lemon curd
  • 1 lemon, pared zest, plus 1 tbsp juice

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.