Directions

1. Stir together flour, sugar and a pinch of salt in a bowl
2. Whisk together milk, eggs and 1 tbsp melted butter in another bowl then gradually pour into the dry ingredients, whisking to a smooth batter
3. Heat a knob of butter in an 18cm (7in) frying pan and pour in a little batter, swirling the pan to cover base in an even layer
4. Cook for 1 minute each side until golden
5. Transfer to a plate and repeat until you have about 10 pancakes
6. Leave to cool, interleaved with baking paper
7. Whisk together mascarpone, icing sugar, double cream and most of lemon zest to a soft cream
8. Swirl through 200g (7oz) lemon curd
9. Place one pancake in the base of an 18cm (7in) loose-bottomed cake tin and spread evenly with 3 tbsp of the creamy mixture
10. Top with another pancake and repeat the stacking
11. Swirl remaining cream on top, then transfer to the fridge for at least 1 hour
12. Drizzle over remaining lemon curd and scatter with remaining lemon zest just before serving.