Pancakes with Lemon Curd Ice Cream
By OcadoLife
Published on 07 April 2022
This meal takes the humble pancake to heaven and back on an ice cream-powered spaceship. The pancake itself is a classic British version (that is without baking powder), which is easy to make. And don’t be put off by the idea of making the lemon curd ice cream, it’s really quite simple and unbelievably delicious. Lemon curd is the citrus taste sensation at the centre of lemon meringue pie and really should be used more often – here it can shine as the main flavour. This meal will bring a blast of lemony goodness to your table, whatever the time of year. Looking for more pancake recipes? Look no further.Time and servings
35 minsTotal time
10Servings
30 minsPrep time
5 minsCooking time
Ingredients
- 125 g of plain flour
- 150 ml of whole milk
- 2 medium of eggs
- 2 tablespoons of melted butter, or oil
- 250 g of greek yoghurt
- 750 ml of double cream
- 1 lemon, juice and zest (optional)
- 480 g of lemon curd
- 50 g of glucose
Method
Step 1
Whip the cream until the soft peak stage. Fold through the Greek yogurt and 320g of lemon curd, the glucose syrup and the lemon juice and zest if required. Whip until the mixture is stiff.Step 2
Freeze the mixture in an ice cream machine and swirl through a further 160g of lemon curd before transferring to a freezer. When you want to serve it, remove from the freezer ten minutes before you need it. It’s actually best straight from the ice cream maker…Step 3
Whisk together the pancake batter (flour, milk, 150ml water, eggs, melted butter, salt) . Heat a pan over a medium-high heat. Pour in enough batter to cover the pan with a thin layer. Cook until golden, flip and continue to cook until finished. Set the rest of the pancakes aside, keeping them in a low oven, separated with sheets of greaseproof paper.Step 4
To serve, fold the pancakes into triangles and place a couple on each plate. Top with a couple of scoops of the ice cream.