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Lemon & Lime Pancakes

Get ready for Shrove Tuesday with these light pancakes, that are easy to make and give a fresh kick.


For the filling...

250g Mascarpone Cheese

4 tbsp Icing Sugar

Grated Rind and Juice of 1 Lemon

Grated Rind and Juice of 1 Lime

2 tbsp Demerara Sugar

For the pancake batter...

100g Plain Flour

Pinch of Salt

1 Medium Free Range Organic Egg

300ml Semi Skimmed Milk

Vegetable Oil for Frying


  1. Start by sifting the flour and salt into a bowl and make a well in the centre. Then add the egg and whisk. Gradually beat in the milk drawing in the flour from the sides to make a smooth batter. Cover and leave stand, for 20 minutes.

  2. Now make the filling by beating together mascarpone, icing sugar and most of the lemon and lime zest and all the lemon juice. Now chill in the fridge until needed.

  3. Heat 1 tsp of vegetable oil in a frying pan. Then ladle in just enough batter to thinly coat the base of the pan. Cook over a medium - high heat for about 1 minute until golden brown. Toss and cook the second side for 1 minute or until golden.

  4. Transfer the pancake to a plate and cover with greaseproof paper. Repeat with the remaining batter placing a sheet of greaseproof paper between each layer. Keep warm by placing them in the oven at 150c until needed.

  5. Spread a few tablespoons of mascarpone over each pancake and roll up to enclose the filling. Lay in a large heatproof dish in a single layer. Sprinkle over the remaining lemon and lime zest and squeeze over the lime juice. Sprinkle the tops with demerara sugar and grill for 4-5 minutes until the top is golden. Delicious!

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