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Recipes
Pancake Gateaux with Lemon Curd Cream

Pancake Gateaux with Lemon Curd Cream

Serves:
10
Course:
Breakfast, Brunch, Dessert, Lunch
Prep:
5 mins
Cook:
25 mins
Total time:
30 mins

This pancake recipe makes about 16 pancakes. We’ve used buckwheat, as it gives a good texture but you can use any plain gluten free flour. If you want a savoury pancake, omit the sugar.

Credited to: Coeliac UK

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Nutritional Information

  • KCalories
    606
  • Protein (g per Serving)
    10
  • Carbohydrates (g per Serving)
    54
  • Fibre (g per Serving)
    2
  • Fat Contents (g)
    38.9

Ingredients

  • 300g buckwheat flour, or a gluten free plain flour of your choice
  • 50g butter, plus extra butter or oil for frying
  • 4 eggs
  • 750ml milk
  • 100g caster sugar
  • 600ml double cream
  • 300ml lemon curd
  • fresh raspberries to garnish (optional)

Method

  1. To make the pancake batter, melt the butter then whisk the eggs with the milk and melted butter

  2. Place the buckwheat flour in a bowl and slowly pour in the egg, milk, and butter mixture, stirring as you go until the batter is smooth

  3. When the pan is hot, pour in enough pancake mix to just cover the base of the pan

  4. Cook for a minute on one side, then flip or turn it over and cook for another minute until it’s just golden

  5. Repeat until all the pancakes are made. You can stack them, but put baking parchment between them so they don’t stick to each other

  6. To make the filling, whip the cream and lemon curd together until it is firm. Place 1 tbsp of the filling on top of the first pancake and spread it out.