Lemon pancakes

Total time: 40m
Preparation Time: 40m

For 8 piece

Nutritional Information

Contains 623 Kcal, 10g Protein, 68g Carbohydrates, 33g Fat


  • Pancake batter
  • 1 pack lemon cake mix (approx. 550 g)
  • 3 eggs
  • 1 dl milk
  • 150 g butter, melted, left to cool
  • 1.5 tbsp water
  • Mascarpone crème
  • 2 tbsp icing sugar
  • 0.5 dl milk
  • 200 g Mascarpone
  • Rhubarb
  • 4 tbsp icing sugar
  • 300 g rhubarb, cut into chunks
  • 1 tsp vanilla paste
  • Pancakes
  • 50 g flaked almonds
  • clarified butter for baking

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  • Pancake batter

    Combine the cake mix with all the ingredients up to and including the butter, then beat until smooth for approx. 3 mins. using the whisk on a hand mixer.
  • Mascarpone crème

    Whip the Mascarpone with the milk and icing sugar until just barely stiff, then cover and chill.
  • Rhubarb

    Cook the rhubarb with the icing sugar and vanilla paste in a pan for approx. 3 mins. until just tender, then set aside to cool.
  • Pancakes

    Preheat the oven to 60°C and warm a platter. Toast the sliced almonds in a non-stick pan, without any oil, until light brown. Heat a little clarified butter in the same 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. Divide the Mascarpone mixture and the rhubarb over the pancakes, sprinkle with the sliced almonds and dust with icing sugar.

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