Twist on tradition, bringing the lemon and sugar pancake into the modern era!


  • 125 g thick readymade custard, use best quality
  • 150 g good quality lemon curd
  • 4 egg whites
  • 25 g caster sugar


  1. Use the basic pancake mixture but after each pancake is cooked put a layer of greaseproof paper or baking parchment between them to stop them sticking. Allow them to cool at room temperature.
  2. Pre-heat oven to 200°C. Heat the custard until it is just warm, using the microwave if its easier.
  3. Whisk in the lemon curd into the custard and whisk the egg whites until they reach a soft peak and then add the sugar. Then fold the egg whites into the custard mixture.
  4. Put six pancakes on a baking sheet, filling the centre of each of them with 2 – 3 dessertspoons of the soufflé.
  5. Using a palette knife, fold the pancakes in half but don't press them down. Put them at once into the hot oven for 3 minutes.
  6. After removing them from the oven, use a palette knife to gently slide each pancake onto large heated plates . Dust with icing sugar
  7. Serve at once, two per person.