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:

  1. Sift the flour into a bowl. Add the salt. Whisk the eggs and milk together in a jug.
  2. Slowly whisk the egg and milk mix into the flour and salt.
  3. 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.