Lemon pancakes with lemon syrup and blueberries recipe

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serves:

4

Skill:

easy

Cost:

cheap

Lemon pancakes with lemon syrup and blueberries are so simple to make and taste delicious too. The tangy blueberries and lemon work wonders together.

This recipe was extracted from a New York street vendor but adapted to make it even tastier. Serve with a scoop of ice cream for dessert as a naughty treat at the weekend or on Pancake Day.

Ingredients

  • 275g plain flour
  • 21/2 teaspoons baking powder
  • 1 level teaspoon salt
  • 3 tablespoons caster sugar
  • 220ml milk
  • 3 medium free-range eggs
  • 50g unsalted butter, melted
  • 250g Mascarpone
  • small punnet of blueberries
  • juice and zest of a large lemon
  • 4 tablespoons golden syrup
  • juice and zest of a large lemon

Method

  • Sieve the flour, baking powder and salt into a bowl and add the caster sugar.

  • In another bowl whisk together the milk, eggs and melted butter. Add this to the flour mixture and gently whisk together to make a thick batter – it may not be totally smooth so don?t worry as its best not to overwork the batter.

  • Lightly coat a large heavy based frying pan with a little oil and then drop in dessert spoons of the batter mixture in batches to fit the pan. Cook the pancakes over a low to medium heat until a few bubbles appear on the surface and the underside is golden, then flip them over. Keep going until you have used up all the batter, keeping the pancakes warm under foil.

  • In the meantime put the syrup and lemon in a pan and gently warm. On a warm serving plate arrange the pancakes in a stack spreading Mascarpone with whole blueberries between each pancake and finish by drizzling generously with the lemon syrup. Devour while still warm. Heavenly!

Top tip for making Lemon pancakes with lemon syrup and blueberries

Drizzle with chocolate to make these pancakes even naughtier!

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(23 ratings)
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