Happy pancake day, everyone. As everyone who’s been here a while knows, this is my favourite day of the year and this year, we’re doing something big. This year, I’m making a full dessert stack with these lemon tiramisu pancakes, combining my fluffy lemon pancakes and the lemon cream and lemon curd I used for my lemon tiramisu recipe.
The cream and curd need to be made in advance, so this one requires overnight/ all day prep to get ready.
Nutritional Information
This recipe makes 2-3 servings. Each half recipe serving contains 695 calories, 20g of protein and 4.5g of fibre, along with 25% of the recommended daily amount of vitamin C.
Balance is important for a healthy lifestyle, but treats are a part of balance.
Ingredient Choices and Substitutions
You can make this recipe using only the oat flour, but they won’t be quite as fluffy I opted to make my curd, but you can also opt for store bought vegan lemon curd to save some time.
I used soy milk/ vanilla soy milk as my dairy alternative of choice here, other dairy alternatives will work, but may result in a different texture depending on your milk of choice.
How to store and keep
The cream and curd can be stored in airtight containers in the fridge for up to a week. As for the pancakes, you can eat them later the same day or the following day, but no longer.
Lemon Tiramisu Pancakes Recipe
Fluffy lemon pancakes layered with thick lemon cream and lemon curd to make the ultimate dessert stack.
This recipe is gluten free, dairy free, nut free and vegan friendly. It does contain soy.
Lemon Tiramisu Pancakes Recipe
Ingredients
Pancakes
- ⅔ cup oat flour
- ⅓ cup gluten free self raising flour
- Juice of one lemon
- ⅚ cup of dairy free milk of your choice I used vanilla soy
- Zest of one lemon
- 1 tsp lemon extract
- 1 tsp baking powder
- 1 tbsp brown sugar
- 1 tbsp sunflower oil
Lemon Cream
- 150 ml vegan double cream
- 25 g caster sugar
- 65 g vegan cream cheese
- ½ tbsp cornflour optional
- ½ tsp. vanilla extract
- 1 lemon zested
Lemon Curd
- ½ cup white sugar
- 1 tablespoon cornstarch
- ½ cup non-dairy milk such as soy or almond
- ¼ cup fresh lemon juice about 2 lemons
- 2 teaspoons lemon zest from about 1 lemon
Instructions
Pancakes
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Add both flours, sugar and baking powder to a medium to large mixing bowl and whisk to combine.
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Measure out your lemon juice in a liquid measuring cup, then add the non-dairy milk until you reach one cup.
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Add oil and the lemon extract to the mixing bowl and whisk to combine.
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Slowly add your cup of lemon juice and milk, a little at a time, to the dry ingredients and gently, slowly stir until just combined. You may not use all of the liquid. Then stir in the lemon zest.
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Preheat a non-stick frying pan over medium/medium-low heat. You want it warm but not hot. I tried it with and without additional oil in my non-stick pan and found it didn’t make a difference to the end product. But if you are using oil, add a very small amount and the oil should not smoke when added to the pan.
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Once hot, drizzle the surface with oil (if necessary for your pan) but wipe away any surface excess with a paper towel. You don’t want any pools of oil, just a light grease.
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Then pour a small amount of mix into the pan. Cook until bubbles appear, and the sides are beginning to dry – about 3 minutes. Cook for another 2-3 more minutes on the other side. When they’re ready, place on a cooling rack.
Lemon Cream
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Put the cream, 50g caster sugar, vegan cheese, vanilla and lemon zest into a large bowl and whisk with an electric whisk until thick and at soft peaks. If you’re struggling to reach the right texture, add the cornflour about ½ a tsp at a time, whisk that in bit by bit until you get there. You likely won’t need much more than a tsp. Set aside until needed.
Lemon Curd
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Now, in a small pot or small saucepan, whisk together the sugar and cornstarch. Mixing the sugar and cornstarch first will just help evenly distribute the cornstarch so that no lumps form. Now mix in the non-dairy milk, lemon juice, and lemon zest.
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Put over medium heat, whisking frequently, until the curd thickens, about 5 minutes. You may need to whisk vigorously as it thickens to ensure a smooth curd.
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Remove from heat and pour into a heat safe container to cool. Enjoy warm or store in the fridge for up to 1 week. It will thicken more as it cools.
Assembly
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When each pancake has cooled, transfer one at a time to a plate, then add a layer of lemon curd and lemon cream. Be careful not to overload at this stage so your stack doesn’t slide. Don’t use more than about a tablespoon of cream and teaspoon of curd per pancake. Continue layering up until you’re out of pancakes.
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Drizzle with a final layer of curd (optional) before serving.
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