• 125 ml (4 fl oz) double cream, plus extra to serve
  • 40 g (1½ oz) honeycomb or old-fashioned cinder toffee, crumbled
  • 1 teaspoon finely grated lemon rind
  • 50 g (2 oz) crystallized lemon peel, finely chopped (optional)
  • 80 ml (2½ fl oz) traditional lemon curd
  • 6 Scotch pancakes
  • blueberries, to serve

Combine the cream, honeycomb or toffee, lemon rind, crystallized lemon peel, if using, and lemon curd in a bowl. Place a quarter of the lemon cream on a pancake, top with a second pancake and another quarter of the lemon cream on top, then finish with a third pancake. Repeat the process so that you have 2 triple-decker lemon pancakes.

Toast the pancake stacks in a sandwich grill for 1–2 minutes, or according to the manufacturer's instructions, until the outside pancakes are toasted and the lemon cream is beginning to ooze from the sides. Serve immediately with some blueberries.

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