Lemon pancakes with lemon syrup and blueberries Recipe

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This recipe was extracted from a New York street vendor but adapted to make it even tastier


  • For the pancakes
  • 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
  • For the syrup
  • 4 tablespoons golden syrup
  • juice and zest of a large lemon


  • 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!

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