Raspberry pancakes with orange curd filling

MAKES 6 PANCAKES

INGREDIENTS FOR THE CURD

2 egg yolks, plus 1 whole egg 160g caster sugar

2 oranges, zest of 1 and juice of 2 80g butter, diced

FOR THE PANCAKES

200g plain flour

2 tbsp ground almonds

½ tsp baking powder 180ml milk

100ml water

2 eggs

3 tbsp oil

10 raspberries, mashed

Extra oil and butter, for frying.

Raspberries, for the top Slices of orange, for the top A dusting of icing sugar A non-stick pan is essential.

METHOD

1 To prepare the curd, place the yolks, and whole egg into a bowl, add the caster sugar.

2 Place the bowl on a bain-marie (bowl over a saucepan of simmering water) and whisk well. 3 Pour in the orange juice and zest. While whisking, add the diced butter gradually until the curd become thick and pale.

4 Remove from the heat. Pour into a sterilised jar and leave to cool completely before using. There will be plenty left and this will keep in your fridge for 2 to 3 weeks.

5 To make the pancakes, sift the flour, add the ground almonds and baking powder in a bowl. 6 Stir in the milk, water, eggs and oil and whisk until a smooth batter forms. Leave to stand for 3 minutes before using. Use a jug for easy pouring, or a ladle.

7 Heat a non-stick large frying pan with some oil and a little butter over a medium heat, pour in batter to cover ¾ of the base of the pan and quickly swirl the batter around the pan.

8 Add some of the mashed raspberries.

9 Cook for about 1½ minutes before flipping or turning and then cook on the other side until golden. Repeat. Stack and keep warm.

10 To serve, spoon some curd into each pancake, fold into quarters. Arrange on a platter and dust with icing sugar. Sprinkle some raspberries over and slices of orange. Serve immediately.