250g plain flour
2½ tablespoons caster sugar
450 ml milk
1 tablespoon melted butter
1½ teaspoon vanilla extract
Oil for frying
6½ tablespoons lemon curd
¼ teaspoon corn flour
Juice of 5 lemons
750g thick yogurt
Stir the flour, 1½ tablespoon sugar and a pinch of salt in a bowl. Make a well in the center and add the eggs. Pour in 100 ml milk and whisk until you have a thick, smooth batter. Stir in the butter, vanilla extract and remaining milk into it.
Place a frying pan over medium heat and lightly brush with some oil. Spoon a small ladle of batter into the pan, swirling it so the mixture covers the surface in a thin, even layer. Cook for about 1 min until the edges start to curl and the underside turns golden. Flip and cook for 1 min more until golden, then transfer to a plate. Repeat to make all the pancakes (you should have 20-25 in total), brushing the pan with more oil if necessary. Leave to cool completely.
Put the remaining sugar in a small bowl with the juice of 1 lemon, stir until dissolved, then set aside. Put 5 tablespoons of the lemon curd in a small saucepan and heat gently. Meanwhile, mix the corn flour in a small bowl with some lemon juice and stir until smooth, then add in the remaining lemon juice and stir into the lemon curd. Simmer for a few minutes, then set aside to cool to room temperature
Stir the remaining lemon curd into the yogurt. Put one of the pancakes on a serving plate, drizzle with about ¼ tsp of the lemon-sugar syrup and spread with 1½ tbsp of the yogurt. Repeat with the remaining pancakes, syrup and yogurt, layering them until you have completed stacking the cake. Chill for 30 mins to firm up slightly.
Remove the pancake cake from the fridge 15 mins before serving, and drizzle with the lemon curd sauce.