Ingredients (Serves 4)
- 150ml/1⁄4pt double cream
- Grated zest and juice of half a lemon
- 3 tbsp lemon curd
- 2 crushed meringue nests
- 8 prepared pancakes (see basic pancake batter recipe)
- Icing sugar for dusting
- Lemon wedges for squeezing
Whip the double cream until it forms soft peaks. Stir in the lemon juice, zest and 1 tbsp of the lemon curd to form a soft, smooth cream.
Lightly fold through the crushed meringue nests and remaining 2 tbsp lemon curd to give a marbled effect.
Divide the mixture between 8 warm pancakes, fold over and serve 2 per person, dusted lightly with icing sugar and with lemon wedges on the side.