Wake up to the zesty brightness of Lemon Cake Pancakes, a delightful twist on traditional pancakes that infuses the classic comfort of breakfast with the refreshing tang of lemon. Paired with homemade lemon curd and a luxurious mascarpone cream, this dish transforms your morning meal into a decadent treat. Perfect for brunch or a special weekend breakfast, these lemony pancakes promise to start your day on a sweetly satisfying note.
Why You’ll Love This: These Lemon Cake Pancakes blend the soft, fluffy texture of pancakes with the rich, tart flavor of lemon, creating a perfect balance of sweetness and citrus. The lemon curd adds an extra layer of tangy goodness, while the mascarpone cream introduces a silky, indulgent finish. It’s a gourmet breakfast experience that’s surprisingly simple to make, offering a delightful way to indulge in the flavors of lemon cake in pancake form.
Perfect Occasion: Ideal for spring and summer brunches, Mother’s Day, or any occasion that calls for a breakfast that’s out of the ordinary. These pancakes are sure to impress guests and make any morning feel special. Serve them for a birthday breakfast or as a cheerful treat to brighten up any day.
Decoration Tips: Garnish these luscious pancakes with thin lemon slices and a sprinkle of powdered sugar for a beautiful presentation. Fresh berries, such as blueberries or raspberries, also make a lovely addition, providing a pop of color and a complementary flavor. Serve with a dollop of the mascarpone cream and a drizzle of lemon curd on top for an extra touch of elegance.
For the Pancakes:
- 380g flour
- 6 eggs
- 2 egg yolks
- 40g sugar
- 1 teaspoon salt
- 40g oil
- 1.1L milk
- Vanilla essence
- 40g melted butter
Instructions:
- Combine sugar, vanilla, salt, and flour in a large bowl.
- Incorporate the eggs and oil, mixing thoroughly.
- Gradually whisk in the milk until the batter is smooth, then blend in the melted butter.
- Cook the pancakes on a lightly greased skillet over medium heat, flipping them only once, until golden on one side.
For the Lemon Curd:
- 3 eggs
- 80g sugar
- Zest of 1 lemon
- 100g lemon juice
- 30g butter
Instructions:
- Whisk eggs and sugar together, then stir in lemon juice and zest.
- Cook the mixture over medium heat until it boils, stirring constantly.
- Remove from heat and whisk in the butter until smooth.
For the Mascarpone Cream:
- 250g mascarpone
- 500g cold whole cream
- 70g sugar
Instructions:
- In a mixing bowl, beat the mascarpone, cold cream, and sugar together until stiff peaks form.
Serving Suggestion: Stack the pancakes and layer with lemon curd between each pancake. Top with a generous dollop of mascarpone cream and drizzle with additional lemon curd. Garnish with lemon slices and powdered sugar for a truly stunning and delicious breakfast treat.
Enjoy the delightful fusion of lemon cake and pancakes with this unique recipe, perfect for turning any morning into a special occasion.
