Mothers Day is here and this is my favourite pancake recipe, the lemon curd is the perfect tangy accompaniment. They taste even better if you can get someone to make them for you, and eat them in bed. Enjoy!
1 cup Greek Yoghurt (unsweetened)
11/2 cups Self Raising Flour
1/2 teaspoon salt
1 tablespoon castor sugar or honey
1 large egg, lightly beaten
3/4 cup full cream milk
butter for cooking
1/3 cup lemon juice
zest of half a lemon
3/4 cup sugar
3 whole eggs, lightly beaten
Whisk milk, yoghurt, honey/sugar and egg together.
Sift in flour and salt and whisk until all lumps are gone.
Heat butter in a heavy based frying pan and cook 3 small
pancakes at a time. Allow bubbles to rise to the surface of the
pancake and pop before flipping and cooking for a further minute.
Stack under a tea towel to keep warm and soft until serving.
For the lemon curd, mix together lemon juice, zest, butter and sugar
in a microwave safe jug that is big enough to use a stick blender in.
Place in microwave to melt butter and combine ingredients. Next, add
the lightly beaten eggs and blitz with the stick blender to combine.
Return to the microwave for 2 minutes, blitz again with the stick blender.
Return to the microwave for 45 second-1 minute intervals until it has set,
blitzing after each turn back in the microwave. It will look like it has curdled/
been cooked too much however it will come back to a creamy curd once blitzed.
Serve pancakes, blueberries and lemon curd together with a dusting of icing sugar.