Lemon Syrup Pancake Stack Recipe

Name: Lemon Syrup Pancake Stack
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ¼ cups all-purpose flour; 2 ½ teaspoons baking powder; 1 teaspoon salt; 3 tablespoons granulated sugar; 1 cup whole milk; 3 medium eggs; 3 ½ tablespoons unsalted butter, melted; 9 ounces mascarpone; 1 pint fresh blueberries; ½ cup golden syrup (Lyle's brand); 2 large lemons, juice & zest of

Servings: persons

2 ¼ cups all-purpose flour
2 ½ teaspoons baking powder
1 teaspoon salt
3 tablespoons granulated sugar
1 cup whole milk
3 medium eggs
3 ½ tablespoons unsalted butter, melted
9 ounces mascarpone
1 pint fresh blueberries
½ cup golden syrup (Lyle's brand)
2 large lemons, juice & zest of

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.
5
Continue until all the batter is used up, & keep pancakes warm under a layer of aluminum foil.
6
FOR THE SYRUP: Meanwhile, put the golden syrup, lemon juice & lemon zest in a small pan & gently warm the mixture.
7
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!
8
Add another pancake & another layer of Mascarpone & berries, & end up with a 3rd pancake on top!
9
Add the finishing touch by drizzling a generous amount of lemon syrup over the top!

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 ¼ cups all-purpose flour, 2 ½ teaspoons baking powder, 1 teaspoon salt, 3 tablespoons granulated sugar, and more.

Yes, Lemon Syrup Pancake Stack falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Syrup Pancake Stack

How did you like this recipe?

Frequently Asked Questions