- Prep Time: 15 min
- Cooking Time: 15 min
- Difficulty: Easy
- Makes: 12 pancakes
- 500ml milk
- 4 Medium eggs
- 200g Homepride plain flour
- 20g caster sugar
- 20g melted butter
- ½ vanilla pod with seeds
- pinch of salt
- juice of one or two fresh lemons
- 3 ½ Lemons (juice & zest)
- 80g caster sugar
- 2 Large eggs (whole)
- 4 Large egg yolks
- 80g Unsalted butter – diced
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- For the lemon curd:
- First make the lemon curd. Bring the lemon juice and sugar to the boil in a saucepan.
- Pour the mixture into a heatproof mixing bowl, add all the eggs and whisk together thoroughly.
- Place over a pan of simmering water (do not allow to boil). Continuously whisk until the mixture looks white and fluffy and is at the ribbon stage.
- Remove from the heat and add in the butter one piece at a time – still whisking, until it is all incorporated, add the lemon zest and leave at room temperature until needed to coat the Pancake Gateau.
- For the pancake batter:
- Whisk the milk, eggs, sugar, plain flour, salt & vanilla pod together in a large bowl. Once mixed thoroughly add the melted butter slowly and continue to whisk until incorporated. Strain the mixture through a fine sieve and leave to rest in the fridge until needed.
- Before cooking whisk well, making sure the vanilla (which will have sunk to the bottom) is dispersed evenly.
- Take a 20-24cm non-stick frying pan and warm to a medium heat.
- Add a little sunflower oil and when this is warm, add a ladle of your pancake batter, swirl the pan around so the bottom of the pan is coated.
- Cook until the edges begin to go golden.
- Flip the pancake and cook the second side. Sprinkle with a little sugar & a light drizzle of fresh lemon juice and slide onto a presentation plate.
- Repeat this process until you have a stack of 12 pancakes. Do not sugar or lemon the top pancake.
- Once your stack of 12 is ready, pour over your lemon curd and using a spatula spread the curd until it trickles down the side of your Gateau.
- Serve your gateau at room temperature with a sharp knife to cut nice big portions.