Fresh Flavours: Lemon, Blueberry and Mascarpone Pancakes

Pancake Day is here, so we’ve brought you a brightened up recipe for traditional American style pancakes with zesty lemon and blueberry.

 

Serves 4

Ingredients:

  • 150g plain flour
  • 3 tsp baking powder
  • 1 tbsp caster sugar
  • 250g whole milk
  • 25g butter, melted
  • 1 egg
  • Zest of 1 lemon

To top your pancakes:

  • Juice of 1 lemon
  • 1 tub mascarpone
  • 200g blueberry compote

Instructions:

  1. Mix together all the dry ingredients and lemon zest. In a separate bowl whisk together the wet ingredients.
  2. Make a well in the centre of the dry ingredients, pour in your wet mixture and whisk until you have a smooth batter. Leave to rest for 20 mins.
  3. Place a pan on a medium heat, and ladle in 3 tbsp of the mixture.
  4. Cook for 1-2 mins until bubbles appear in the mixture, then flip and cook the other side for 1-2 mins.
  5. Stack three pancakes, squeeze over a little lemon juice, dollop on some mascarpone and a tablespoon of blueberry compote and enjoy.