Lemon curd
There’s nothing quite like a simple, zesty, homemade lemon curd. Perfect on toast, scones, hot buttered crumpets or rippled through ice cream
Turmeric pancakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
For the pancakes
- 200g self raising flour
- 1 tsp baking powder
- 2 tbsp honey
- ¼ tsp ground ginger
- ½ tsp ground turmeric
- 200ml milk
- 3 eggs
- 25g buttermelted plus extra for frying
To serve
- 1-2 balls stem gingersliced
- 4 tbsp orange or lemon curd
- slices of orangeor mango
Nutrition: per serving
- kcal329
- fat11g
- saturates6g
- carbs45g
- sugars7g
- fibre2g
- protein11g
- salt1g
Method
step 1
Put all of the pancake ingredients in a mixing bowl and whisk together until smooth and lump-free.
step 2
Heat a small knob of butter in a large non-stick frying pan until melted and foaming. Add 2 tbsp batter to make each pancake and swirl it round into a circle with the back of the spoon. Cook them for 2-3 mins on one side then flip them over with a spatula and cook for a further minute until golden and cooked through. Heat oven to its lowest setting, transfer the cooked pancakes to a tray and keep them warm in the oven until they’ve all been fried.
step 3
Stack the pancakes up with lemon curd, ginger and fresh fruit slices on top.
