Pancakes:

400g Self Rising Flour
2 tsp Baking Powder
1 tsp Baking Soda
½ tsp Salt
3 tbsp Sugar
600g Whole Milk
150g Lemon Curd
2ea Whole Eggs

Place the dry ingredients into a bowl and mix together using an electric mixer. In a separate bowl, mix together the lemon curd and milk. Whilst mixing the dry ingredients on a low speed, add the lemon curd and milk mixture. Whisk for two minutes before adding the eggs. Whisk for a further two minutes then place in an air-tight container and allow this to stand for at least four hours.

To prepare the pancakes, spread 1 tsp of oil over a flat non-stick pan then heat. Using a ladle, pour the pancake batter onto the base of the pan and allow this to stand for approximately 1 minute (or until the edges dry and bubbles start to form). Using a spatula flip the pancake and allow to set for approximately 45 seconds or until golden brown. Best when served immediately.

Lemon Curd:

400g Lemon Juice
550g White Caster Sugar
10ea Egg Yolks
750g Butter, unsalted and cubed
2ea Gelatine Sheets
3ea Bay Leaves, Chiffonade

Place the egg yolks and sugar into a bowl and whisk until light and creamy then add the bay leaves and lemon juice. Place the bowl over simmering water and continue to whisk until the water temperature registers 90oC. In the mean time, hydrate the gelatine by placing it in cold water. Once the temperature has been reached, remove from the heat, add the gelatine and start to whisk in the cubes of butter. Place the lemon curd in a container with cling film touching the surface so that no skin is formed. Place in the refrigerator.

Lemon Zest:

5g Lemon Zest, dried
1.5g Sea Salt
2g Unrefined caster sugar

Zest four lemons and allow to dry on parchment at room temperature for at least four hours. In a small bowl, mix the lemon zest, sugar and salt and combine. Reserve as a topping for the pancakes.

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