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:
- Mix together all the dry ingredients and lemon zest. In a separate bowl whisk together the wet ingredients.
- 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.
- Place a pan on a medium heat, and ladle in 3 tbsp of the mixture.
- Cook for 1-2 mins until bubbles appear in the mixture, then flip and cook the other side for 1-2 mins.
- Stack three pancakes, squeeze over a little lemon juice, dollop on some mascarpone and a tablespoon of blueberry compote and enjoy.