Ingredients (Serves 4)
For the pancakes

• 275g/10oz plain flour
• 21⁄2 tsp baking powder
• 1 level tsp salt
• 3 tbsp caster sugar
• 225ml/8fl oz milk
• 3 medium Lion Quality free-range eggs
• 50g/2oz unsalted butter, melted
• A little oil for frying
• 1 x 250g tub mascarpone
• 1 small punnet of blueberries, rinsed and drained
  

For the syrup

• 4 tbsp Lyle’s Golden Syrup
• Juice and grated zest of 1 large, unwaxed lemon

To make the pancakes, sieve the flour, baking powder and salt into a bowl, then add the caster sugar. In a separate bowl, whisk together the milk, eggs and melted butter. Add to the dry mixture and gently whisk to make a thick batter – but don’t worry if it’s not entirely smooth, as it’s best not to overwork it.

Warm a large, heavy-based frying pan over a medium heat and lightly coat with oil. Drop a dessertspoon of batter into the pan, tilt it to spread the mixture evenly, then cook over a low to medium heat. After about 2 minutes, when a few bubbles appear on the surface and the underside is golden, turn or flip the pancake and cook the other side for a further 1-2 minutes.

Continue cooking in batches, using all the batter, while keeping the pancakes warm under foil. In the meantime, gently warm the golden syrup, lemon juice and zest in a small saucepan. Stack the pancakes – allowing 3 per stack – on a warmed plate, spreading mascarpone and a scattering of blueberries over each layer. Drizzle with lemon syrup and serve immediately.