lemon pancakes with a sweet lemon mascarpone cream

As noted by Niki Sgnit, all citrus fruits lead double lives, from sweet, refreshing juice to a zesty, oily peel. The breadth of flavour ensures that lemons are highly compatible with other flavours and are divine in desserts and equally delicious in savoury dishes. Lemons should be highlighted for its mild hints of spice and pleasing sweet-sourness that pairs beautifully with freshly whipped cream.

Azada has created a delicately sweet yet smooth oil with delicate hints of bitterness with a well rounded flavour, which is perfect for dressing salads, roasted vegetables and much more.



2 ½ tablespoons Azada Olive Oil & Lemon+ 2 tablespoons
100 ml semi-skimmed milk
100 grams all purpose flour (or gluten free Mix Pâtisserie – Mix C flour)
25 grams granulated sugar + 20 grams
A pinch of sea salt
1 large egg
15 grams baking powder
125 grams mascarpone cheese
Butter for frying
Coconut shavings for garnishing

In a mixing bowl thoroughly combine the milk, flour, salt, baking powder, egg, 25 grams of sugar and 2 ½ tablespoons of Azada Olive Oil & Lemonto make a smooth, thick batter.

In a separate bowl thoroughly combine the mascarpone cheese, additional sugar and Azada Olive Oil & Lemon and set aside in the fridge to cool.

Next, heat a miniature frying pan over a medium heat, add a little butter, once melted drop heaped tablespoons of the batter into the frying pan and cook for 1 ½ to 2 minutes, or until the sides start to set and tiny bubbles start to form on the surface.

Carefully flip the pancake over with a spatular knife and cook for a further minute, or until the pancake is lightly golden and spongy when touched.

Transfer the pancake to a plate. Remove the lemon cream from the fridge and layer the pancakes up with the cream and sprinkle with coconut shavings.


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