recipes
Lemon cream American pancake stack with raspberries and blueberries
2021-02-20
Ingredients
For the pancakes
- 180g plain flour (Lamb brand)
- 2 tsp baking powder
- 50g sugar
- Good pinch salt
- 1 tsp vanilla
- 1 large egg, beaten
- 3 tbsp melted unsalted butter
- 300-310ml milk
- 50g blueberries, cut in half
- Lest of 1 lemon
You will also need
- 500ml fresh cream for whipping (Benna)
- 3 tbsp lemon curd
- 150g white chocolate (Lamb brand)
- Lemon zest for decorating
Method
To make the pancakes, mix the dry ingredients together and the wet ingredients separately. Slowly mix the wet into the dry using a whisk till smooth. Cook the pancakes in a small pan and put aside to cool. Whip 350ml of the cream to stiff peaks then fold in the lemon curd. Build up the pancakes into a stack using layers of the lemon cream. Melt together the white chocolate and 150ml cream and pour over the pancake stack. Decorate the top with the remaining blueberries and raspberries.
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