Lemon drizzle pancakes

• self-raising flour↗200g g
• baking powder↗1 tsp tsp
• golden caster sugar↗1 tbsp tbsp
• vanilla extract↗½ tsp tsp
• milk↗200ml ml
• eggs↗3
• butter↗25g g

  melted, plus extra for frying

• lemon↗1

  zested

• double cream↗100ml ml
• icing sugar↗2 tbsp tbsp
• lemon curd100g g
• lemon↗1

  pared zest, plus 1 tbsp juice

Step-by-step instructions

1. 1

   Whisk all of the pancake ingredients together in a large bowl until smooth.

2. 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. 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. 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. 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.