Pancake Tuesday recipes

Lemon drizzle inspired pancakes

To a bowl, combine 250g of plain flour, 1 ½ tablespoons of caster sugar and a pinch of salt. Make a well in the centre and add 3 eggs. Then, pour in 100ml of semi-skimmed milk and whisk. Once this is smooth, add 1 tablespoon of melted butter, 1 ½ teaspoons of vanilla extract and the remaining 350ml of milk to the batter. Whisk until fully combined.
Put a 27cm non-stick frying pan over a medium heat and brush with an oil of your choice. When the pan is hot, add a small ladle of batter to the pan, making sure the mixture covers the surface, creating a thin and even pancake.
Cook for about 1 minute until the edges start to curl and the bottom starts to turn golden. Flip and cook the other side for a further minute, then transfer to a plate. Repeat the process until you’ve used all your pancake batter, there should be 20-25 pancakes in total. Once finished, leave them to cool completely.
Put the remaining tablespoon of caster sugar into a small bowl with the juice of 1 lemon. Once fully combined, leave to one side, you’ll need this later.
Add 5 tablespoons of lemon curd to a small saucepan and heat slowly. In a separate bowl, mix ¼ teaspoon of cornflour and splash of lemon juice. When fully combined, add to the lemon curd. Simmer the mixture for 2 minutes, making sure to stir constantly. Then, set aside to cool at room temperature.
Stir the remaining 1 ½ tablespoons of lemon curd into 750g of low-fat Greek yogurt, along with 1 lemon worth of zest. Put one of the pancakes on a serving plate, drizzle with about ¼ teaspoon of the lemon-sugar syrup and spread with 1½ tbsp of the yogurt mixture. Repeat with the remaining pancakes, syrup and yogurt, layering them until you have completed stacking the cake. Chill in the fridge for 30 minutes or until firm.
Remove the pancake cake from the fridge 15 mins before serving, then drizzle with the lemon curd sauce and top with slices of lemon and the remaining zest. You may not need it all, go with your own personal preference. Slice the pancake cake and enjoy with any leftover lemon curd sauce and/or yogurt.
Tips: You can make the pancakes several hours ahead. Stack them on a plate between sheets of baking paper. Once cool, wrap loosely in clingfilm until needed.
The pancakes can also be frozen. Stack them between sheets of baking paper, then wrap in clingfilm and freeze. Just defrost in the fridge; no need to reheat. Use within 3 months.