Waffled Pancakes with Lemon & Ginger Jam and Mascarpone

Ingredients

3 eggs
375 ml buttermilk, at room temperature
125 g unsalted butter, melted and cooled
1/2 tsp vanilla extract
235 g flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 pinch of salt
3 tbsp sugar

To serve: Mix half a jar of Lemon Ginger jam with 3 generous tablespoons of mascarpone and 1 tablespoon of coconut cream, and there you have it!

Instructions

1. Whisk the dry ingredients together in a large bowl
2. Whisk the buttermilk, eggs and vanilla extract together until combined. A few small lumps are fine.
3. Leave the batter to rest for 10 minutes.
4. Heat a large frying pan
5. Add a knob of butter
6. Pour 1/3 to 1/2 cup of batter onto the hot pan for each pancake.
7. Flip the pancakes when small bubbles appear on the surface and continue cooking on the other side until golden.

Arrange your waffled pancakes on a plate and sprinkle with the lemon ginger jam, mascarpone and coconut mixture, then add fresh fruit.

Enjoy your meal