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    Prep Time: 15 Min
  • Cooker icon
    Cooking Time: 15 Min
  • Clock icon
    Difficulty: Easy
  • Plate icon
    Makes: 12 pancakes

Ingredients

  • Batter
  • 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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Method

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.