Easter Recipes: Lemony Pancakes

Enjoy delicious and easy Easter Recipes.

INGREDIENTS

• 150g plain flour
• 2 tbsp caster sugar
• 1 1/2 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 1 tsp finely grated lemon rind
• 250ml buttermilk
• 1 egg 40g butter
• 140g lemon curd
• 125g dollop cream
• 125g raspberries

METHOD

Combine the flour, caster sugar, baking powder, bicarb and lemon rind in a bowl.

Place buttermilk and egg in a jug and whisk to combine. Whisk buttermilk mixture into the flour mixture until combined.

Melt one-quarter of the butter in a large frying pan over medium heat. Drop 2 teaspoonfuls of mixture into the pan, spreading slightly to form a circle. Repeat with mixture to cover base of pan in mini pancakes. Cook for 1-2 minutes or until bubbles appear on the surface. Flip and cook for another minute. Transfer to a plate. Repeat, in batches, with remaining butter and mixture to make 36 pancakes in total. Set aside to cool.

Spread a little lemon curd over 1 pancake. Top with another pancake, lemon curd and a final pancake. Dollop with a little cream, lemon curd and finish with a raspberry. Insert a skewer and transfer to a serving platter.

Repeat assembling with remaining pancakes, curd, cream and raspberries.

Discover more Easter Recipes here.