Lemon & poppy seed pancakes with figs

Lemon & poppy seed pancakes with figs

Total: 30 Min. | Active: 30 Min.
vegetarian
Nutritional value / piece: 626 kcal
, Fat: 36 g
, Carbohydrate: 65 g
, Protein: 9 g

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

250 g Mascarpone
½ dl milk
3 tbsp icing sugar (included with the batter mix)
1 ½ tbsp Betty Bossi Blaumohnsamen
½ tsp bourbon vanilla powder
1 organic lemon, a little grated zest and 1/2 tbsp of juice
1 parcel Betty Bossi Backmischung Zitronen-Cake (approx. 550 g)
3 eggs
1 dl milk
1 ½ tbsp water
150 g butter, melted, left to cool
4 figs, diced
icing sugar, to sprinkle (included with the batter mix)
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How it's done

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

Combine the batter 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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