Events and Celebrations

  • 60 ml (2½ fl oz) double cream, plus extra to serve
  • 30 g (1½ oz) honeycomb or old-fashioned cinder toffee, crumbled
  • 1 teaspoon finely grated lemon rind
  • 65 g (2½ oz) candied lemon peel, finely chopped (optional)
  • 150 ml (5 fl oz) traditional lemon curd
  • 6 Scotch pancakes
  • blueberries, to serve

Put the cream, honeycomb, lemon rind, candied peel, if using, and lemon curd in a bowl and mix well. Place a dollop of the lemon cream on a pancake, top with a second pancake and another dollop of lemon cream on top, then finish with a third pancake. Repeat the process so that you have two triple-decker lemon pancakes.

Cook the pancake stacks on a medium-hot barbecue for 1–2 minutes, then flip over and cook for the same time until the outside pancakes are toasted and the lemon cream is beginning to ooze from the sides. Serve immediately with some blueberries.

Like This? Try These
More on Food