Add to list
Empty CartLemon Pancakes with Meringue
- Duration: 50 min
- Amount: 2 People
Ingredients
- Pancakes
- 20g cornstarch
- 80g all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- 20g sugar
- 1 egg
- 120g plain skyr
- 2 tsp fresh lemon juice
- 1 tsp vanilla extract
- ½ tsp finely grated lemon zest
- 15g neutral oil
- Lemon Curd
- 90g sugar
- 1 lemon (zest)
- 60g fresh lemon juice
- ¼ tsp fine salt
- 3 large egg yolks
- 50g unsalted butter, cold and diced
- Meringue
- 2 egg whites (about 60 g)
- 80g sugar
- 1 pinch of salt (optional)
- ½ tsp lemon juice
Method
Begin by preparing the pancake batter. In a bowl, combine the egg, skyr, lemon juice, lemon zest, vanilla extract and oil. Add the cornflour, plain flour, baking powder, bicarbonate of soda and sugar, then gently fold the ingredients together until a smooth batter forms, taking care not to overmix.
Heat a lightly greased non-stick frying pan over a medium-low heat. Spoon around 60 ml of batter into the pan for each pancake and cook until bubbles begin to appear on the surface. Carefully turn the pancake over and cook for a further 1 to 2 minutes, until golden. Repeat with the remaining batter.
To make the lemon curd, rub the lemon zest into the sugar to release its essential oils. Add the lemon juice, egg yolks and salt, mixing well. Place the mixture over a bain-marie, ensuring the bowl does not touch the water, and cook, stirring continuously, for around 8 to 10 minutes, or until the curd has thickened. Remove from the heat and gradually whisk in the butter until smooth and glossy. For an extra silky finish, strain the curd through a fine sieve if desired.
To prepare the meringue, whisk the egg whites until they become foamy. Add the lemon juice, then gradually add the sugar while continuing to whisk for 5 to 8 minutes, until the meringue is firm, glossy and forms stiff peaks.
To serve, stack the pancakes on a plate, spoon over the lemon curd and finish with the meringue. If desired, lightly caramelise the meringue with a kitchen blowtorch until golden.