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Perfect Pancakes with Lemon Curd

  • Time preparation 10 minutes
  • cook time 15 minutes
  • Serve Serves 5

If you want to keep it simple on Pancake Day, this foolproof recipe guarantees perfect crepes every time

Recipe courtesy of Clarence Court
  • 300ml Semi-Skimmed Milk
  • 200g Plain Flour
  • 3 Clarence Court Leghorn White eggs
  • 1 tbsp Olive Oil, for frying
  • Lemon Curd, to serve
  • Icing Sugar, to serve

Put the flour into a large mixing bowl. Make a well in the centre and crack 3 eggs into the middle.

Pour in 50ml from the 300ml of the milk and start whisking from the centre, gradually drawing the flour into the eggs and milk. Beat until you have a smooth, thick paste. Gradually pour in the rest of the milk, whisking until the batter is the consistency of slightly thick single cream.

Heat a non-stick pan over a moderate heat, then carefully wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Cook the pancake for 30 seconds, or until golden brown underneath. Then turn and cook for another 30 seconds. Serve with lemon curd and icing sugar

Ingredients

  • 300ml Semi-Skimmed Milk
  • 200g Plain Flour
  • 3 Clarence Court Leghorn White eggs
  • 1 tbsp Olive Oil, for frying
  • Lemon Curd, to serve
  • Icing Sugar, to serve

Method

Put the flour into a large mixing bowl. Make a well in the centre and crack 3 eggs into the middle.

Pour in 50ml from the 300ml of the milk and start whisking from the centre, gradually drawing the flour into the eggs and milk. Beat until you have a smooth, thick paste. Gradually pour in the rest of the milk, whisking until the batter is the consistency of slightly thick single cream.

Heat a non-stick pan over a moderate heat, then carefully wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Cook the pancake for 30 seconds, or until golden brown underneath. Then turn and cook for another 30 seconds. Serve with lemon curd and icing sugar

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