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Lemon Syrup Pancake Stack

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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!”
READY IN:
30mins
SERVES:
4
YIELD:
12 pancakes
UNITS:
US

Ingredients Nutrition

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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