Mandarin pancakes

Try this fabulously fruity filling

Preparation time 15 minutes
Cooking time 15 minutes
Makes 8 pancakes

You will need
250g mascarpone
6 tbsp lemon curd
100g plain flour
pinch of salt
1 egg
300ml milk
oil
2 x 298g cans mandarin segments, drained
icing sugar or caster sugar to serve

Directions
Mix the mascarpone and lemon curd together, then place in a refrigerator until needed.

In a separate bowl add the flour and salt and mix to combine. Make a hollow in the centre and add the egg. Whisk the egg into the flour and then gradually add milk, until all the flour is worked in and batter is smooth.

Lightly oil a frying pan and heat until it is hot. Pour in enough batter to cover the base of the pan. Cook for one or two minutes on a medium heat until the underside is golden brown. Turn over or flip the pancake and cook the other side for a further minute.

Layer the pancakes between pieces of greaseproof paper and keep warm in the oven on a low heat.

Pile the mandarins and spoonfuls of mascarpone on one quarter of each pancake, fold in half and half again.

Eat while the pancakes are still warm, sprinkled with icing sugar or caster sugar.