Mother's Day drizzled lemon pancakes

A gorgeous stack of zesty lemon pancakes. Sure to set your mum up for a special mother's day. 
Serves: 2 • Prep time: 10 minutes • Cook time: 10 minutes • Easy
For the pancakes
  • 100g self raising flour
  • 100ml whole milk
  • 2 small free range eggs 
  • zest of half a large lemon
  • 1/2 tsp baking powder
  • 1/2 tbsp brown caster sugar
  • 15g butter, plus extra for frying
For the topping
  • 70g lemon curd
  • zest and juice from half a large lemon
  • optional – whipped cream
  • optional – raspberries
Put all the pancake ingredients into a mixing bowl and whisk it all together until you have a smooth mixture. Pour into a jug.

Heat a knob of butter in a pan until foaming and then pour about 2 tbsp of the mixture into the pan, it should spread out and naturally form a lovely circular little pancake! Do the same again until you've run out of space in your pan. I can fit four at a time in mine or on my flat griddle. Cook them for 1-2 minutes and then turn over and cook the other side for a minute - or until golden. Keep the pancakes warm in the oven on a very low heat while you cook the rest and make the sauce.

In a small pan stir the lemon juice into the lemon curd and heat gently til just warm – use more if you like lots of sauce!

Stack the pancakes with a layer of the lemon sauce between each and drizzle any remaining lemon mixture over the top of the stack the finish with some zest. If you're feeling decadent ad some whipped cream and/or raspberries.

Present to your mum with a big smile and a cuppa!
Drizzled lemon pancakes recipe

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When life gives you lemons add flour eggs, milk and sugar and make pancakes!
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