Ingredients Jump to Instructions ↓

  1. Half cup sugar

  2. 1 whole egg

  3. 1 1/2 cups milk - use extra milk for a thin pancake batter

  4. 2 cups self raising flour

  5. Oil

  6. 375 squeezed lemon juice and zest

  7. 8 whole eggs

  8. 380 gr butter

  9. 670gr sugar

  10. 3 soaked gelatine leaves (soaked in cold water for 5 min, strain, squeeze excess moisture)

  11. Lemmon curd (see above)

  12. 1 punnet of blueberries

  13. Juice of 1 lemon

  14. Orange syrup

  15. Finley chopped chocolate

  16. 1 tablespoon Icing sugar

Instructions Jump to Ingredients ↑

  1. TODAY chef Luke Mangan and chef David Rayner show you how to make the perfect pancake.

  2. Lemon curd Combine lemon zest, eggs, butter and sugar. Heat over au bain marie till thick.

  3. Add soaked gelatine Heat for 30 to 40 minutes Remove from heat, cool Store in air tight container in fridge Pancake mix Mix flour, eggs, sugar and milk in a large bowl until smooth and silky.

  4. Let mixture sit for half an hour before using.

  5. Heat oil in a frying pan (use medium heat).

  6. Pour small amount into hot pan. Cook for one minute either side or until batter turns golden colour.

  7. Remove from pan once cooked and serve with lemon curd, blueberries, lemon juice, orange syrup and chocolate, lightly dust with icing sugar.


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