Lemon Syrup Pancake Stack

Name: Lemon Syrup Pancake Stack
Ingredients: 2 14 cups all-purpose flour; 2 12 teaspoons baking powder; 1 teaspoon salt; 3 tablespoons granulated sugar; 1 cup whole milk; 3 medium eggs; 3 12 tablespoons unsalted butter, melted; 9 ounces mascarpone; 1 pint fresh blueberries; 12 cup golden syrup (Lyle's brand); 2 large lemons, juice & zest of

11 ingredients

9 steps

Ingredients

2 14 cups all-purpose flour
2 12 teaspoons baking powder
1 teaspoon salt
3 tablespoons granulated sugar
1 cup whole milk
3 medium eggs
3 12 tablespoons unsalted butter, melted
9 ounces mascarpone
1 pint fresh blueberries
12 cup golden syrup (Lyle's brand)
2 large lemons, juice & zest of

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.
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!