Honey and Lime Scotch Pancakes with Strawberry Compote and Mascarpone
- Serves:
- 8
- Course:
- Breakfast, Dessert
- Prep:
- 20 mins
- Cook:
- 20 mins
- Total time:
- 40 mins
Try these melt in the mouth pancakes with a strawberries and cream twist – great for a breakfast or an afternoon tea treat.
Nutritional Information
-
KCalories
551 -
Protein (g per Serving)
9.6 -
Carbohydrates (g per Serving)
49.4 -
Fibre (g per Serving)
1.3 -
Fat Contents (g)
34.6
Ingredients
- 125g gluten free flour blend
- 100g rice flour
- 1tsp baking powder
- 25g caster sugar
- 2 medium eggs
- 60g clear honey
- 1tsp golden syrup
- 180ml milk
- 25g butter (melted)
- Pinch salt
- 1 lime zest
- 0.5 lime juice
- 2tsp butter
- 1tsp sugar
- 1tsp honey
- 5 medium strawberries
- 0.5 lime juice
- 50g mascarpone
Method
Mix together the egg, milk, butter, honey, lime, zest and golden syrup
Sieve the flours and baking powder and along with the sugar and salt, whisk into the milk mixture until smooth
Allow to rest for 20 minutes before cooking
In the meantime make the strawberry compote by melting the butter in a non-stick pan, add the sugar and honey
When dissolved and foaming, add the strawberries and stir continuously
Finish with a squeeze of lime and put to one side while you make the pancakes
Heat up a non-stick pan on a medium heat. Add a small amount of oil to grease
Use a tablespoon to pour the mixture into the pan
Cook for a couple of minutes on each side until golden
Brush each pancake with warm honey and top with strawberry compote and a scoop of mascarpone