It’s Shrove Tuesday, and I couldn’t resist creating a pancake recipe that I know I will love. I’ve always been a fan of lemon curd, and would prefer lemon curd tarts to the strawberry jam ones when I was a child. Lemon curd is surprisingly easy to make, too, plus this is organic…. So I thought I’d blend fresh lemon curd with an oven baked slightly lemony pancake, and see what the result was! I also wanted to re-heat these later on, and chill the curd, so this was a perfect get-ahead recipe that I made in-between sessions. Also, our pans aren't non-stick, which makes flipping quite messy and greasy as you need quite a bit of oil (even though it is fun!) so I thought would it be easier to oven bake these on greaseproof paper and see the result. I hope you enjoy this if you make it!

Makes one approx 26cm x 20cm fluffy tray sized pancake, that you can divide into segments of your liking. If your tray is a little larger, don’t worry, your pancake will be a bit thinner than mine! Makes about 100g of lemon curd.

You’ll need:

Pancakes:

1 small egg.

45g flour (I used Marriages brown - a mix of wholemeal and white - slightly healthier!).

110ml milk.

Zest of 1/3 of a lemon - mine was quite a small lemon, any size is OK in my view!

3 tsp oil, plus a little to grease the paper.

Curd:

Zest of 2/3 of the remaining lemon, and all of the juice.

50g sugar.

25g butter.

1 beaten egg.

How to:

Pancakes - simply whisk everything together except the little bit of oil for greasing the tray. Line a baking tray with baking paper, smear on a little oil using kitchen paper, then pour in your batter. Bake on 220c for about 25 mins, but do keep checking. It should puff up nice and fluffy, I don’t bother to flip it over! Remove from the oven and slice. Eat right away or keep in foil and gently reheat in the oven later on in the day like I did, if you like.

Curd - mix everything except the beaten egg in a mixing bowl that’s been placed over a pan of water on quite a low heat. Make sure the bowl doesn’t touch the water and is big enough - you only need a cm or two of water. Stir it, and once the sugar has melted, tip in the egg and whisk for about 5-10 mins until it looks a bit like a medium thick custard. It is then ready! Pop into a bowl, then in the fridge to set, or drizzle the thinner mix over your pancakes if you are eating them right away… TOP TIP! don’t be tempted to turn the heat up on the bowl over water…. you might end up with scrambled lemon eggs! Just keep it all on a low heat, and it will work eventually - practice patience :)