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    Prep Time: 15 min
  • Cooker icon
    Cooking Time: 15 min
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    Difficulty: Easy
  • Plate icon
    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
Lemon curd
  • 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.