Lemon Curd & Raspberry Pancakes




  • 130g (5 oz) organic plain flour
  • 75g (3 oz) organic sugar
  • 11/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 175ml (6 fl oz) soured cream, plus a little extra if desired
  • 80ml (3 fl oz) organic milk
  • 2 organic lemons, zested
  • 3 tablespoons organic butter, melted
  • 1 organic egg
  • 11/2 tsp vanilla essence
  • Raspberries
  • Roots & Wings Organic Lemon Curd


Mix together the flour, sugar, baking powder, bicarbonate of soda and salt. In another bowl, combine the sour cream, milk, lemon zest, melted butter, egg and vanilla essence. Add the dry ingredients and mix until everything is just combined. If the mixture is a little thick, add a little bit of milk to thin it out.

Next heat a non-stick  frying pan. Pour a small ladle full of batter onto the hot pan - you're aiming for a diameter of about 5 cm. Cook it until the pancake begins to bubble around the edges and carefully flip it over until it's cooked through. Create a stack of 3 mini pancakes, spreading a layer of Lemon Curd between each hot pancake. If you prefer a more pourable consistency you can mix a little sour cream into the lemon curd. Top with raspberries and Lemon Curd. Serve immediately.