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Lemon & poppy seed pancakes with figs
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 626
  • Fat about 36g
  • Carbohydrates about 65g
  • Protein about 9g
This is needed
This is needed for 8 piece
  • 1 organic lemon, a little grated zest and 1/2 tbsp of juice
  • 1.5 tbsp blue poppy seeds
  • 0.5 tsp bourbon vanilla powder
  • 3 tbsp icing sugar (included with the batter mix)
  • 250 g mascarpone
  • 0.5 dl milk
  • 1 parcel lemon cake mix (approx. 550 g)
  • 3 egg
  • 1 dl milk
  • 1.5 tbsp water
  • 4 figs, diced
  • 150 g butter, melted, left to cool
  • icing sugar, to sprinkle (included with the batter mix)
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And that's how it's done
And that's how it's done
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.