Lemon Syrup Pancake Stack Rezept

Indulge in a delightful twist on classic pancakes! This recipe, inspired by Lyle's Golden Syrup Cookbook (2008), elevates a simple breakfast staple into a gourmet treat. Fluffy pancakes are layered with creamy mascarpone cheese, juicy blueberries, and a zesty lemon syrup made with the irresistible golden syrup. Prepare for a flavor explosion that's perfect for brunch, dessert, or any time a sweet craving strikes!

Vorbereitung 15 Min.
Kochzeit 30 Min.
Kalorien 642.1 kcal
Eiweiß 28g
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Lemon Syrup Pancake Stack 28

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Zutaten für Lemon Syrup Pancake Stack

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 cup milk
  • 2 large eggs
  • 2 tablespoons melted unsalted butter
  • 1/2 cup mascarpone cheese
  • 1 cup fresh blueberries
  • 1/3 cup Lyle's Golden Syrup (or substitute)
  • 2 tablespoons fresh lemon juice, 1 tablespoon fresh lemon zest
  • 1 tablespoon vegetable oil

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Zubereitung von Lemon Syrup Pancake Stack

  1. **Make the Pancakes:** In a large bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, and 2 tablespoons of granulated sugar.
  2. In a separate bowl, whisk together 1 cup milk, 2 large eggs, and 2 tablespoons of melted unsalted butter. Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
  3. Heat 1 tablespoon of vegetable oil in a large, heavy skillet over medium-low heat. Pour ¼ cup of batter onto the hot skillet for each pancake.
  4. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface.
  5. Keep cooked pancakes warm under a layer of aluminum foil while you make the syrup and assemble the stack.
  6. **Make the Lemon Syrup:** In a small saucepan, combine ⅓ cup Lyle's Golden Syrup (or substitute), 2 tablespoons lemon juice, and 1 tablespoon lemon zest. Gently warm over low heat, stirring occasionally, until the syrup is heated through.
  7. **Assemble the Pancake Stack:** On each of 4 warm plates, stack 3 pancakes. Spread a layer of ½ cup mascarpone cheese between each pancake layer. Top each layer with a generous amount of blueberries.
  8. **Finish and Serve:** Drizzle the warm lemon syrup generously over the pancake stack. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

38 g

Sugar

130g

Fat

43g

Carbs

38g

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Preparation Pancakes And Waffles Breakfast Eggs Dairy Fruit Easy Vegetarian Dietary Berries Blueberries

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Lemon Syrup Pancake Stack?

Lemon Syrup Pancake Stack dauert insgesamt etwa 45 Minuten – ungefähr 15 Minuten Vorbereitung und 30 Minuten Kochzeit.

Wie viele Kalorien hat Lemon Syrup Pancake Stack?

Lemon Syrup Pancake Stack hat etwa 642.1 Kalorien pro Portion, mit ungefähr 28 g Eiweiß, 38 g Kohlenhydraten und 25 g Fett.

Welche Zutaten brauche ich für Lemon Syrup Pancake Stack?

Die wichtigsten Zutaten für Lemon Syrup Pancake Stack sind All Purpose Flour, Baking Powder, Salt, Granulated Sugar, Whole Milk, Eggs. Die vollständige Liste mit Mengenangaben findest du oben.

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