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Lemon meringue pancakes

Indulge in the ultimate sweet treat for Pancake Day



Ingredients (Serves 4)

  • 150ml/1⁄4pt double cream
  • Grated zest and juice of half a lemon
  • 3 tbsp lemon curd
  • 2 crushed meringue nests
  • 8 prepared pancakes (see basic pancake batter recipe)
  • Icing sugar for dusting
  • Lemon wedges for squeezing

Whip the double cream until it forms soft peaks. Stir in the lemon juice, zest and 1 tbsp of the lemon curd to form a soft, smooth cream.

Lightly fold through the crushed meringue nests and remaining 2 tbsp lemon curd to give a marbled effect.

Divide the mixture between 8 warm pancakes, fold over and serve 2 per person, dusted lightly with icing sugar and with lemon wedges on the side.


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