Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lemon Syrup Pancake Stack Recipe
    Lost? Site Map

    Lemon Syrup Pancake Stack

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Sydney Mike's Note:

    This recipe comes from The Lyle's Golden Syrup Cookbook, 2008, which was given to me by one of my Cookbook Swap partners! Although you might want to make a substitution, the one great ingredient in this recipe is the GOLDEN SYRUP!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4

    Yield:

    pancakes

    Units: US | Metric

    FOR THE PANCAKES

    FOR THE SYRUP

    Directions:

    1. 1
      FOR THE PANCAKES: In a large bowl, whisk together flour, baking powder, salt & sugar.
    2. 2
      In a smaller bowl, whisk together milk, eggs & melted butter, then add this to flour mixture & gently whisk together to make a thick batter, but do not over mix ~ It will not be totally smooth.
    3. 3
      Lightly coat a large, heavy skillet with a little oil, then heat over a low to medium setting before dropping batter in by NOT MORE THAN 1/4 cup measures.
    4. 4
      Cook over low to medium heat until a few bubbles appear on the surface & the underside is golden, then flip them over. Continue until all the batter is used up, & keep pancakes warm under a layer of aluminum foil.
    5. 5
      FOR THE SYRUP: Meanwhile, put the golden syrup, lemon juice & lemon zest in a small pan & gently warm the mixture.
    6. 6
      On 4 warm serving plates arrange the pancakes in a stack, spreading Mascarpone onto the first pancake & topping that with a layer of whole blueberries! Add another pancake & another layer of Mascarpone & berries, & end up with a 3rd pancake on top!
    7. 7
      Add the finishing touch by drizzling a generous amount of lemon syrup over the top!

    Ratings & Reviews:

    • on May 31, 2011

      55

      Although I could not find the Lyle's syrup, I bought store bought syrup,left out the salt too, but these made for some fluffy pancakes, for DW, and I this morning. I have never had lemon pancakes before, and was pleasantly surprised and delighted by the outcome. Made for New Zaar tag..

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Lemon Syrup Pancake Stack

    Serving Size: 1 (348 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 642.1
     
    Calories from Fat 147
    22%
    Total Fat 16.3 g
    25%
    Saturated Fat 8.7 g
    43%
    Cholesterol 155.5 mg
    51%
    Sodium 912.2 mg
    38%
    Total Carbohydrate 114.2 g
    38%
    Dietary Fiber 4.8 g
    19%
    Sugars 32.6 g
    130%
    Protein 14.4 g
    28%

    The following items or measurements are not included:

    mascarpone

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites