Lemon Syrup Pancake Stack |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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! Ingredients:
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 |
1/2 cup golden syrup (lyle's brand) |
2 large lemons, juice & zest of |
Directions:
1. FOR THE PANCAKES: In a large bowl, whisk together flour, baking powder, salt & sugar.
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. 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. 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. FOR THE SYRUP: Meanwhile, put the golden syrup, lemon juice & lemon zest in a small pan & gently warm the mixture.
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. Add the finishing touch by drizzling a generous amount of lemon syrup over the top!
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