Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Pancakes with Lemon Meringue




Source of Recipe


Sainbury's


List of Ingredients




For the batter
125g plain flour
1 medium size egg
250ml milk
3 x 15ml spoons water
pinch of salt
2 x 15ml spoons vegetable oil

For the lemon filling
284ml carton double cream, lightly whipped
½ x 325g jar luxury lemon curd
½ x pack meringue nests, lightly crushed
250g pack frozen raspberries, defrosted, reserve a few for garnish
a few mint leaves

Recipe



To make the batter, sieve the flour into a bowl, add the egg, milk, water and salt and whisk until well combined and frothy.

Brush the inside of the frying pan with a little oil, and heat the pan. Pour in sufficient batter mixture to give a light coating to the base of the pan. Cook until golden brown, then carefully turn over with a palette knife, alternatively the pancake can be tossed by the more adventurous!

Once made, stack up the pancakes between layers of greasepoof paper and keep warm.

Mix together the cream, lemon curd, crushed meringue and a few raspberries. Spoon some of this mixture into each pancake and fold over.

Garnish with fresh raspberries and a mint leaf