Lemon Drizzle Pancakes with Whipped Lemon Curd Cream

In a large mixing bowl, combine the self-raising flour, baking powder, golden caster sugar, vanilla extract, milk, eggs, melted butter, and lemon zest. Whisk the ingredients together until the batter is completely smooth.

Melt a small knob of butter in a large non-stick frying pan over medium-low heat until it begins to foam. Pour 2 tablespoons of the batter into the pan for each pancake, using the back of a spoon to spread it into an 8-9cm disc. Depending on your pan size, you can cook 2 or 3 at a time. Cook for 2-3 minutes on the first side, then flip and cook for another minute until golden brown.

Preheat your oven to its lowest setting. As you finish each batch, stack the cooked pancakes on a baking tray and keep them warm in the oven while you prepare the remaining batter.

In a separate bowl, softly beat the double cream with the icing sugar using a whisk until soft peaks form, then gently fold in half of the lemon curd. In a small jug, mix the remaining lemon curd with enough lemon juice to reach a drizzling consistency.