• For the meringues:
  • 4 egg whites
  • 200 grams caster sugar
  • 120 milliliters water
  • For the pancakes:
  • 3 eggs, separated
  • 100 grams plain flour
  • 50 grams ricotta
  • 70 grams caster sugar
  • 1 teaspoon baking powder
  • 100 milliliters whole milk
  • Vanilla extract
  • Lemon curd
  • Icing sugar for dusting


  1. Start by making the pancake batter. In a medium mixing bowl, whisk together the egg yolks, sugar, yoghurt, vanilla and milk. In a separate dry bowl, whisk the egg whites until stiff. Mix the dry ingredients into the yolk mix and then finally fold through the egg whites. Set aside and start making the meringues.
  2. Start with the sugar syrup so it is ready for the meringues. Place the sugar and water into a saucepan and place on a high heat, until it starts to bubble and the sugar has completely dissolved. Take of the heat and let it cool whilst you beat the egg whites into soft peaks. This is take a few minutes.
  3. At this stage, start slowing pouring in the sugar syrup in a slow constant stream until the all combined and the egg whites have start to form stiff peaks. Place in a piping bag and set aside whilst you cook off the pancakes.
  4. Heat a knob of butter on a nonstick pan on a medium heat. Once the butter has melted, spoon in the batter and push into circles. The batter should start to bubble and go golden round the edge. After a few minutes flip and cook the same on the other side till done. Stack the pancakes spreading the lemon curd between each pancake.
  5. Finish by piping the meringue on top and either place under the grill for a couple of minutes, or use a blowtorch just to brown the top.