Lemon Poppy Seed Pancakes with Figs

Total time: 30m
Preparation Time: 30m

For 8 pieces

Nutritional Information

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


  • 250 g mascarpone
  • 0.5 dl milk
  • 1.5 tbsp. blue poppy seeds
  • 3 tbsp. icing sugar (in der Cakepackung enthalten)
  • 0.5 tsp. Bourbon vanilla powder
  • 1 organic lemons, wenig abgeriebene Schale und 1/2 EL Saft
  • 1 bag lemon cake mix (ca. 550 g)
  • 3 eggs
  • 1.5 tbsp. Water
  • 1 dl milk
  • 150 g butter, liquid, left to cool
  • 4 figs, cut into small cubes
  • icing sugar, zum Bestreuen (in der Cake-Packung enthalten)

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  • Beat the mascarpone along with all the other ingredients up to and including the lemon juice until nearly stiff, refrigerate.
  • Combine the cake 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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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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