Lemon & poppy seed pancakes with figs


Total time: 30m
Preparation Time: 30m

Servings
For 8 piece


Nutritional Information

Contains 626 Kcal, 9g Protein, 65g Carbohydrates, 36g Fat


Ingredients

  • 250 g Mascarpone
  • 0.5 dl milk
  • 1.5 tbsp blue poppy seeds
  • 3 tbsp icing sugar (included with the batter mix)
  • 0.5 tsp bourbon vanilla powder
  • 1 organic lemon, a little grated zest and 1/2 tbsp of juice
  • 1 parcel lemon cake mix (approx. 550 g)
  • 3 eggs
  • 1.5 tbsp water
  • 1 dl milk
  • 150 g butter, melted, left to cool
  • 4 figs, diced
  • icing sugar, to sprinkle (included with the batter mix)

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Instructions

  • Beat the mascarpone with all the other ingredients up to and including the lemon juice until nearly stiff, refrigerate.
  • Combine the batter mix with all the other ingredients up to and including the butter, then beat until smooth for approx. 3 mins. using the whisk on a hand mixer. Preheat the oven to 60°C and warm a platter. Heat a little clarified butter in a non-stick pan. Pour enough batter into the pan to make a pancake approx. 12 cm in diameter. Reduce the heat. When the underside is cooked and does not stick to the pan, turn the pancake, finish cooking, cover and keep warm. Repeat the process until all the batter has been used. Spoon the mascarpone mixture and figs over the pancakes, dust with icing sugar.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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