Lemon meringue pancakes recipe

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.