Archive of BBC Food Recipes

Blueberry pancakes with lavender and mascarpone

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4-6
Dietary Vegetarian
From Ready Steady Cook


  1. Whisk the eggs, egg-yolk and the plain flour together in a mixing bowl.

  2. Add the milk and whisk to form a loose batter.

  3. Season with the crushed lavender leaves.

  4. Melt half the butter in a large non-stick frying pan over a medium heat.

  5. Spoon in enough batter to coat the base of the pan in a thin layer.

  6. Turn the pancake over when the base is golden-brown. When both sides are browned, remover the pancake from the frying pan and transfer to a warm plate.

  7. Repeat until all the batter has been used.

  8. For the filling, mix all the filling ingredients together in a mixing bowl.

  9. Spoon the mixture into the centre of the cooled pancakes and roll up. Serve at once.


For the pancakes

  • 1 free-range egg
  • 2 free-range egg yolks
  • 100g/3½oz plain flour
  • 150ml/5¼fl oz milk
  • small handful dried lavender leaves, crushed
  • 30g/1oz butter

For the filling

  • 250g/9oz mascarpone
  • 55g/2oz soft brown sugar
  • 55g/2oz shortbread biscuits, crushed
  • 55g/2oz fresh blueberries

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Blueberry pancakes with lavender and mascarpone

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