Lemon Syrup Pancake Stack

• 2 14 cups all-purpose flour
• 2 12 teaspoons baking powder
• 1 teaspoon salt
• 3 tablespoons granulated sugar
• 1 cup whole milk
• 3 medium eggs
• 3 12 tablespoons unsalted butter, melted
• 9 ounces mascarpone
• 1 pint fresh blueberries
• 12 cup golden syrup (Lyle's brand)
• 2 large lemons, juice & zest of

1. FOR THE PANCAKES: In a large bowl, whisk together flour, baking powder, salt & sugar.
2. In a smaller bowl, whisk together milk, eggs & melted butter, then add this to flour mixture & gently whisk together to make a thick batter, but do not over mix ~ It will not be totally smooth.
3. Lightly coat a large, heavy skillet with a little oil, then heat over a low to medium setting before dropping batter in by NOT MORE THAN 1/4 cup measures.
4. Cook over low to medium heat until a few bubbles appear on the surface & the underside is golden, then flip them over.
5. Continue until all the batter is used up, & keep pancakes warm under a layer of aluminum foil.
6. FOR THE SYRUP: Meanwhile, put the golden syrup, lemon juice & lemon zest in a small pan & gently warm the mixture.
7. On 4 warm serving plates arrange the pancakes in a stack, spreading Mascarpone onto the first pancake & topping that with a layer of whole blueberries!
8. Add another pancake & another layer of Mascarpone & berries, & end up with a 3rd pancake on top!
9. Add the finishing touch by drizzling a generous amount of lemon syrup over the top!

flour, baking powder, salt, granulated sugar, milk, eggs, unsalted butter, mascarpone, blueberries, golden syrup, lemons

Taken from www.food.com/recipe/lemon-syrup-pancake-stack-368504 (may not work)