This image and recipe are courtesy of Tesco.com
This stunning lemon drizzle pancake cake is just as at home as a dinner party dessert, as it is as a Pancake Day treat. The cake is made with layers of wafer-thin crêpes and tangy lemon curd yogurt, before a final decoration of fresh lemons and sweet lemon sauce. It easily feeds a crowd and a slice makes a low calorie dessert choice, too
- 250g plain flour
- 2½ tbsp caster sugar
- 3 eggs
- 450ml semi-skimmed milk
- 1 tbsp melted butter
- 1½ tsp vanilla extract
- sunflower oil, for frying
- 6½ tbsp lemon curd
- ¼ tsp cornflour
- 2½ lemons, 2 zested and juiced, ½ sliced to decorate
- 750g low-fat Greek yogurt
- Put the flour, 1½ tbsp sugar and a pinch of salt in a mixing bowl and stir to combine. Make a well in the centre and add the eggs. Pour in 100ml milk and whisk until you have a thick, smooth batter. Whisk the butter, vanilla extract and remaining milk into the batter until combined.
- Set a 27cm nonstick frying pan over a medium heat and lightly brush with sunflower oil. Spoon a small ladle of batter into the pan, swirling it so the mixture covers the surface in a thin, even layer. Cook for about 1 min until the edges start to curl and the underside turns golden. Flip and cook for 1 min more until golden, then transfer to a plate. Repeat to make all the pancakes (you should have 20-25 in total), brushing the pan with more oil if necessary. Leave to cool completely.
- Put the remaining sugar in a small bowl with the juice of 1 lemon, stir until dissolved, then set aside. Put 5 tbsp of the lemon curd in a small saucepan and heat gently. Meanwhile, mix the cornflour in a small bowl with a splash of the lemon juice and stir until smooth, then add in the remaining lemon juice and stir into the lemon curd. Simmer gently for 2 mins, stirring constantly, then set aside to cool to room temperature.
- Stir the remaining lemon curd into the yogurt along with half the lemon zest. Put one of the pancakes on a serving plate, drizzle with about ¼ tsp of the lemon-sugar syrup and spread with 1½ tbsp of the yogurt. Repeat with the remaining pancakes, syrup and yogurt, layering them until you have completed stacking the cake. Chill for 30 mins to firm up slightly.
- 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). Serve in slices, with any leftover lemon curd sauce and yogurt.
You can make the pancakes several hours ahead. Stack them on a plate between sheets of kitchen paper or nonstick baking paper. Once cool, wrap loosely in clingfilm until needed.
Don’t assemble the cake too far in advance, as it could become stodgy if it is left to set in the fridge for too long.
The pancakes can be frozen. Stack them between sheets of baking paper, then wrap in clingfilm and freeze. Just defrost in the fridge; no need to reheat.
For a sweet twist, you could try swapping the lemon curd for sieved raspberry jam.