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.