Recipe by Tamara Reddy

by Tia


For the pancakes

  • 1 cup (125g) cake flour
  • 1 ½ cups (375ml) milk
  • 2 tablespoons sugar
  • 2 large eggs
  • ¼ cup (50g) melted butter
  • ¼ teaspoon salt
  • 1 teaspoon vanilla essence

For the lemon curd filling

  • ½ cup (100g) lemon curd
  • ½ cup (125ml) cream
  • 1 tablespoon icing sugar


  1. In a medium mixing bowl, whisk together the flour, milk, sugar, eggs, melted butter, salt, and vanilla essence until smooth.
  2. Preheat a non-stick skillet over medium-high heat. Pour ¼ cup of the batter into the skillet and swirl it around to create an even layer. Let the pancake cook for 1-2 minutes or until the edges turn golden brown. Flip and cook for an additional 30 seconds. Repeat until all of the batter has been used.
  3. To make the lemon curd whipped cream filling, beat the cream and icing sugar together in a mixing bowl until medium peaks form. Fold in the lemon curd until fully combined.
  4. To assemble the pancakes, spread a spoonful of the lemon curd whipped cream onto one half of the pancake and fold. Repeat until all of the pancakes have been filled.
  5. Garnish with the juice of half a lemon, icing sugar, and blueberries. Serve and enjoy!

You may also like

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!