Lemon Pancakes

Preparation/cooking time: ca. 40m

For 8 pieces

Nutritional Information

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


  • 1.5 tbsp. water
  • 3 eggs
  • 0.5 dl milk
  • 1 pack lemon cake mix (ca. 550 g)
  • 150 g butter, liquid, left to cool
  • 200 g mascarpone
  • 300 g rhubarb, cut into pieces
  • 4 tbsp. icing sugar
  • 1 tsp. vanilla paste
  • 50 g sliced almonds
  • clarified butter to bake

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  • Combine the cake mix, eggs, milk, water and butter, then beat approx. 3 minutes until smooth using the whisk on a hand mixer.
  • Whip the mascarpone with the milk and icing sugar until just barely stiff, then cover and chill.
  • Cook the rhubarb with the icing sugar and vanilla paste in a pan for approx. 3 minutes until just tender, then set aside to cool.
  • Preheat the oven to 60°C and warm a platter. Dry-roast the sliced almonds in a non-stick pan until light brown. Remove the almonds and 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, and remove to the oven, covered, to keep warm. Repeat until the batter is used up. Distribute the mascarpone mixture and the rhubarb among the pancakes, sprinkle with the sliced almonds and dust with icing sugar.

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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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