recipes
Easter berry pancakes with lemon curd cream
2024-03-27
Ingredients
For the pancakes
2 eggs (Coccodi)
150g Greek yogurt
275g milk (Benna)
1 tsp vanilla extract
1 tsp grated lemon zest
250g plain flour
2 tsp baking powder
Pinch salt
50g butter for frying (Lake land)
You will also need
150g frozen blueberries (Asiago)
2 tbsp lemon curd (Mackays)
150ml single cream (Elmlea)
1 tsp finely grated lemon zest
Method
In a jug, whisk together the eggs, yogurt, milk and vanilla. In a medium bowl, mix together the flour, baking powder, salt and lemon zest. Pout in the egg mixture and whisk together until just combined. DO NOT OVER MIX. Heat some butter in a pan and drop spoonfuls of the batter on top. Cover each with a spoonful of the blueberries. When cooked from under, flip over and cook the other side. Meanwhile, heat the cream with the lemon curd and 1 tsp lemon zest. To serve, stack the pancakes on top of each other and spoon over the hot lemon cream.
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