Blueberry Pancakes with Lavender and Mascarpone

Light lavender-scented pancakes filled with a creamy mix of mascarpone, sweet blueberries, and crunchy shortbread pieces.

Vegetarian Dessert Pancakes Blueberries Mascarpone

Estimated Nutrition

Calories

645.6

kcal / serving

2582.4 kcal total

Carbs

43.2g

per serving

172.9 g total

Fat

48.9g

per serving

195.4 g total

Protein

9.5g

per serving

37.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Soft Brown Sugar

Dairy

piece

Egg

Free-range

piece

Egg Yolk

Free-range

150

250

Fruits

Fresh

GrainsCereals

100

Plain Flour

Shortbread Biscuits

Crushed

NutsSeeds

handful

Lavender Leaves

Dried and crushed

Method

Whisk eggs, egg yolks, and flour together in a bowl.

Add the milk and whisk into a loose batter.

Season the batter with the crushed lavender leaves.

Melt 15g of butter in a large non-stick frying pan over medium heat.

Pour enough batter to coat the pan base in a thin layer.

Flip the pancake when golden-brown and cook the other side.

Repeat the process until all the batter is used.

Mix mascarpone, sugar, biscuits, and blueberries in a bowl.

Spoon filling into cooled pancakes, roll up, and serve immediately.