Makes 22 mini pancakes
These Mini Lemon Curd & Raspberry Protein Pancakes are light, fluffy and perfect for stacking. Made using our protein pancake mix, they’re layered with sweet raspberry jam, zesty lemon curd and a dollop of cream for a simple but impressive twist on a classic. Perfect for brunch, entertaining or a weekend treat, these mini stacks bring a little extra goodness to your morning.
Heat a lightly greased non-stick frying pan over medium heat.
In a bowl, whisk the pancake mix and water until smooth. If the batter is too runny, add a little extra mix to thicken.
Spoon small amounts of batter into the pan to form mini pancakes.
Cook for about 1–2 minutes, until bubbles form and the underside is golden. Flip and cook for a further 1–2 minutes until golden.
Transfer to a plate and repeat with remaining batter.
Stack pancakes in groups of three.
Spread a little raspberry jam and lemon curd between each layer. Finish with a dollop of cream and a fresh raspberry on top.
Serve with extra raspberries.
