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The Breakfast Club's Lemon Meringue Pancakes

From: vogue.co.uk

Pancakes
3 eggs
100ml milk
35g butter (melted)
50g double cream
200g plain flour
10g baking powder
½ lemon (juice and zest)
40g granulated sugar
A couple of drops vanilla essence
Decoration
50g lemon curd
100ml of double cream lightly whipped
Crushed meringue nest
Strawberries (optional)

Whisk the eggs, milk, cream and the melted butter together until foamy. Mix the dry ingredients in a bowl. Pour in the egg mix and whisk furiously until lump-free then add in the zest and juice of the lemon and vanilla essence. Leave the mixture in the fridge for 30 minutes to rest before cooking.

Chuck a knob of butter into a hot pan until it bubbles. Ladle the mixture into the pan to form a pancake shape. Flip over when the pancake begins to bubble and is golden brown underneath. Cook until golden and risen then remove from the pan. Mix the lemon curd with a little double cream to make a velvety sauce. Pile in a stack and top with the rest of the whipped cream, crushed meringue and strawberries.