Lemon Syrup Pancake Stack
- Reviews 1
Ready In: 30 mins
Serves: 4
Yields: 12 pancakes
Ingredients
FOR THE PANCAKES
- 2 1⁄4 cups all-purpose flour
- 2 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons granulated sugar
- 1 cup whole milk
- 3 medium eggs
- 3 1⁄2 tablespoons unsalted butter, melted
- 9 ounces mascarpone
- 1 pint fresh blueberries
FOR THE SYRUP
- 1⁄2 cup golden syrup (Lyle's brand)
- 2 large lemons, juice & zest of
Directions
- FOR THE PANCAKES: In a large bowl, whisk together flour, baking powder, salt & sugar.
- 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.
- 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.
- 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.
- FOR THE SYRUP: Meanwhile, put the golden syrup, lemon juice & lemon zest in a small pan & gently warm the mixture.
- 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!
- Add the finishing touch by drizzling a generous amount of lemon syrup over the top!
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