Happy Pancake Tuesday! To celebrate this delicious day we are making Wade Murphy's lemon mascarpone pancakes that he made on Today with Maura and Dáithí.
Ingredients
Makes: 6-8 pancakes
Prep time: 20 mins
Cook time: 5 mins
Basic Pancake Batter:
- 55g plain flour
- 2 free range eggs
- 175ml milk
- pinch of salt
- rapeseed oil for frying
Lemon Curd and Mascarpone Filling:
- Basic pancake batter
- 250g tub of mascarpone
- 3 tsp good quality shop bought lemon curd
- juice of 1/2 lemon
- Icing sugar for dusting
Method
Basic Pancake Batter:
- Sift the flour into a bowl. Add the salt. Whisk the eggs and milk together in a jug.
- Slowly whisk the egg and milk mix into the flour and salt.
- There’s no need to let the batter mix rest as you are only using a small amount of flour.
Lemon Curd and Mascarpone Filling:
- Place the mascarpone into a bowl. Add the lemon juice. Spoon in the lemon curd and lightly stir in until you get a nice rippled effect.
- Pity a non stick frying pan over a high heat. Brush the pan with a little oil. Spoon about 2 tablespoons of the batter into the pan. Quickly swirl the pan to spread the batter out over the pan. Cook for about 40 - 50 seconds. Loosen the edges with a palette knife.
- Check that the bottom is a mild golden brown colour. Gently flip the pancake and cook for a further 40-50 seconds. Place the cooked pancake on to paper towel and continue to do the same with the remaining batter.
- Spoon the lemon filling into the centre of the pancakes and roll into cigar shapes. Place onto serving dish and dust with icing sugar and a little lemon zest.
