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| Recipe Archive > Desserts > |
Pancakes with a Warm Creamy
Lemon Curd Filling
(Serves 6)
The batter will last well for up to 4 hours room temperature and up to 24 hrs in the fridge. Mascarpone is a delicately flavoured cow's milk cheese, which looks like a pale buttermilk-coloured whipped cream. It can be bought from most good delicatessens and the cheese counters of larger supermarkets. Otherwise cream cheese makes a good substitute.
Equipment & Ingredients
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The juice and finely grated rind of 1 unwaxed lemon |
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3 free-range egg yolks and 1 egg white, lightly beaten |
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170g / 6oz Whitworths caster sugar |
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1 dssp Whitworths caster sugar |
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Clarified butter or a little cooking oil for frying the pancakes |
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9 tbls marscapone cheese, or cream cheese taken from a 250g carton |
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Method
Add the lemon juice and grated rind with the butter, sugar, egg yolks and egg white and stir the mixture over a low-moderate heat until it just thickens. Pour into a clean jar and seal. It will last for up to one month in the fridge.
First make the lemon filling. Mix the marscapone with the lemon curd in a small bowl and leave it covered with Clingfilm in the fridge to firm up the mixture.
Prepare the batter. Sift the flour into a bowl and make a well. Add the milk, sugar, eggs, cream and salt and beat the ingredients together until the mixture is a silky smooth batter. Leave it to rest for one hour. Stir again before using. Grease the pan lightly with clarified butter using a small pad of kitchen paper, before you cook each pancake, or as required. Pour the batter, about 2 tbls (measured into a ladle), into the centre of the pan which should be very hot and a little smoking then immediately tilt the pan in all directions to spread the batter thinly. Cook for 30 - 45 seconds until the underside is appetisingly mottled and golden, then loosen it and flip the pancake with the help of a palette knife. Cook for a further 30 seconds. Proceed to cook the others. Turn the cooked pancakes onto a large warmed plate one on top of the other, with a plate to cover them and keep warm and moist in a moderate oven at 160°C / 325°F / gas mark 3, until they have all been cooked. Divide the lemon filling evenly amongst the pancakes and fold them. Arrange two on a warmed plate for each serving and drizzle a little warmed lemon curd over the top of each one. Serve at once liberally dusted with Whitworths icing sugar.
Tip
Pancakes can be successfully frozen, layered between sheets of silicone paper, for up to one month.
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