Heston Blumenthal's Pancakes with Lemon Curd and Zest Of Lemon Sugar
Over a year ago
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Ingredients
- 200g self-raising flour
- 1tsp baking powder
- ½tsp baking soda
- ¼tsp salt
- 1 ½tbsp sugar
- 300ml whole milk
- 75g Heston's lemon curd (see method)
- 1 medium egg
- vegetable oil
- zest of lemon sugar (see method)
- 4 lemons, zest
- sea salt
- 2tsp golden caster sugar
- 5 medium egg yolks
- 275g white caster sugar
- 1 large bay leaf, very finely chopped
- 200ml lemon juice (from about 6 lemons)
- 1 leaf gelatine
- 375g unsalted butter, cubed
Accompaniment
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Description
Perfect pancakes and accompaniments from one of Britain's most celebrated chefs.
Method
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1
1. Make the batter in advance. Place the dry ingredients in the bowl of a mixer with a whisk attachment and whisk to combine.
2. In a separate bowl, mix together the milk and lemon curd and pour into a jug. While continuing to mix the dry ingredients on a low speed, add the lemon curd and milk mixture. Whisk for two minutes before adding the egg. Whisk for a further two minutes then place the mixture in an airtight container and allow to stand for at least four hours.
3. When ready to cook the pancakes, spread 1 tsp of oil over a flat nonstick pan (16cm-18cm across) then heat. Carefully ladle about 4 tbsp of the batter on to the base of the pan and allow this to stand for approximately 1 minute (or until the edges dry and bubbles start to form). Using a spatula, flip the pancake and allow to set for approximately 45 seconds or until golden brown.
4. Best when served immediately, with a sprinkling of the zest of lemon sugar.
FOR HESTON’S ZEST OF LEMON SUGAR
1. Make this in advance when you prepare the pancake batter. 
,Zest 4 lemons and allow the zest to dry on baking parchment at room temperature for at least four hours.
2. In a small bowl, combine the dried zest with a large pinch of sea salt flakes and 2 tsp golden caster sugar. Reserve as a topping for the pancakes.
FOR HESTON'S HOME-MADE LEMON CURD
Makes about 2 x 400g jars
1. Place the egg yolks and sugar in a large bowl and whisk using an electric hand whisk until light and creamy (about 
,5 minutes) then add the bay leaf and lemon juice.
2. Place the bowl over a pan containing a little simmering water and continue to whisk by hand until the temperature registers 90C (10-12 minutes).
3. In the meantime, hydrate the gelatine by placing it in cold water. Once 90C has been reached, remove the bowl from the heat, add the gelatine and gradually whisk in the cubes of butter a few at a time until thickened. Pour the mixture into sterilised jars, cover with a disc of paper and leave to cool before placing in the fridge to set (4-5 hours). Store, sealed, in the refrigerator.
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