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Weekdays 10am-12:30pm ITV

Phil Vickery's perfect pancakes

Get flipping! Phil Vickery’s in the studio with some delicious Pancake Day inspiration for Shrove Tuesday.

Phil's perfect pancakes

Serves 4

Ingredients

100g plain flour2 medium eggsApprox 200ml milk25g melted, salted butterPinch each of caster sugar and saltOil or lard for greasing


Method

1. Place the flour in a large bowl, add half the milk and eggs and beat together

2. Slowly add the rest of the milk to make a thin batter then whisk in the melted butter, sugar and salt

3. Heat a little oil in a 20cm non-stick frying pan until the oil begins to smoke

4. Pour in just enough of the batter to cover the base of the pan and cook until set and just brown on the edges

5. Flip or turn over the pancake and cook the other side until just set

6. Turn pancake out onto a plate and repeat to make more pancakes using the remaining batter

7. To finish, roll the pancake and serve with caster sugar and lemon, or whatever takes your fancy!


Lacey pancakes with clotted cream and lemon curd mousse

Serves 4 

Preparation time 15 minutes

Ingredients

For the lacey pancakes200g plain flour2 medium eggsApprox 200ml milk25g melted, salted butterPinch each of caster sugar and saltOil or lard for greasing

For the clotted cream and lemon curd mousse

1 x 300g tub full fat, soft cream cheese, cold as possible397g can condensed milk, cold as possible, best stored in a fridge overnight1 x 200g tub Rodda’s clotted cream150g good quality lemon curdFinely grated zest and juice of 4 lemonsFinely grated zest and juice of 2 large limesSherbert, if you can get some, to top


Method

1. First make the pancake mix as above and make them lacey. Cook and set aside.

2. To make the clotted cream mousse, whisk the cream cheese, condensed milk, and clotted cream together until thick and very creamy. The longer you whisk for, the lighter the mousse will be.

3. Add the lemon curd, juices and zests and whip for a few seconds only as the mixture will tighten very quickly. The reaction of the acid mixing with the creams thickens extremely quickly, so take care. Immediately spoon into small dishes or a large trifle bowl, then chill until set, best overnight.

4. Dust with sherbert just before serving. To serve, spoon the mousse into bowls or eat from individual moulds.

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Weekdays 10am-12:30pm ITV