Ingredients
9 total- 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
4 stepsStep 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.