Everyone stay calm, but it’s finally pancake day! Is it just us or does shrove Tuesday appear on the horizon at the beginning of the year bringing the hope of spring and Easter chocolate?! This year for this momentous occasion we decided to take our Fluffy American Pancake recipe to a new level and made these lemon, blueberry and mascarpone pancakes.

We’ve been through our fair share of topping combinations with pancakes of all shapes and sizes over the years (we really like brunch okay?!) for pancake day this year we really fancied creating a light and fruity recipe that can also be enjoyed anytime of the year so we decided to add some lemon zest to our pancakes (yum) and top them with homemade blueberry compote (yum) and mascarpone (yum).

First thing to do is make your compote so it has time to cool down, this step is super easy, pop bluebs and sugar in a pan, cook for like 15 mins and done! We generally like to keep our compote simple but you can add a squeeze of lemon juice or a sprinkle of cinnamon for extra flavour if you’d like. But with everything else doing on with these pancakes we found it best to keep this compote basic.

Then onto the batter, we love this recipe as it creates really light and fluffy pancakes every time, it’s pretty much fool proof. You don’t necessarily have to but it’s best to let the batter rest for about 30 mins which helps you make the fluffiest pancakes. You can even make it a couple hours in advance if you want and just leave it covered in the fridge until you need it!

When it comes to cooking the pancakes, you want a to get a frying pan over a medium to high heat with a light layer of butter to stop your pancakes from sticking, we like to use butter over oil as it makes for a much tastier pancake! Using a 1/3 cup measure is what we find easiest to pour our pancake batter into the pan as you get the perfect amount of batter each time but you can also use a ladle or spoon. Then cook for about 2 mins on each side, you’ll know when you need to flip as you’ll see lots of bubbles appearing and popping on the top of your pancake (you can see what we’re on about in the pictures below!).

To finish these off just squeeze over some lemon juice and spoon on some compote and mascarpone! We did consider making a mascarpone cream for these, but with the sweetness of the pancakes and compote, the mascarpone adds a nice balancing flavour.

We serve ours in stacks of three with everything dolloped on top but you can eat them one at a time or layer up pancake then compote then pancake then mascarpone etc etc! Whatever takes your fancy!

Lemon, Blueberry & Mascarpone Pancakes
Yields 12
Lemon pancakes topped with blueberry compote and fresh mascarpone cream
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Prep Time
35 min
Cook Time
15 min
Prep Time
35 min
Cook Time
15 min
For the compote
  1. 150g blueberries
  2. 50g sugar
For the pancakes
  1. 150g plain flour
  2. 3 tsp baking powder
  3. pinch of salt
  4. 1 tbsp caster sugar
  5. 250g whole milk
  6. 25g butter, melted
  7. 1 egg
  8. zest 1 lemon
  9. 1 tub mascarpone
For the compote
  1. Place the berries and sugar in a pan on a medium heat.
  2. Cook until the blueberries burst and you have a thick purple compote.
For the pancakes
  1. In a larger bowl, mix together all the dry ingredients and lemon zest.
  2. Then in a smaller bowl or jug whisk together the wet ingredients.
  3. Make a well in the dry ingredients, pour in your wet mixture and mix well until you have a well combined, smooth mixture, it's best if you can let your mixture sit on the side for about half an hour.
  4. In a large non stick frying pan, on a medium to high heat, grease lightly with oil and ladle in some of the mixture, about 3 tbsp makes a good sized pancake.
  5. Cook for 1-2 mins on each side.
  6. Stack 3 pancakes on a plate and then squeeze over some lemon juice, spoon on some mascarpone and dribble over some compote.
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