Yields4 Servings
For the pancakes
 60 g plain flour
 1 tsp caster sugar
 1 egg
 150 ml milk
 Oil for frying
For the filling
 250 g mascarpone
 Finely grated zest of 1 lime
 1-2 tbsp icing sugar
 Fruit of your choice chopped up in big pieces

To make the pancakes, sift the flour into a bowl, add a pinch of salt, stir in the sugar and make a well in the centre; beat together the egg and milk in a jug and gradually pour the liquid into the well. beating in the dry ingredients until you have a smooth batter; heat a small frying pan and brush with a little oil; ladle in a very thin layer of batter, swirling the pan so it goes to the edges; cook until small bubbles appear on the surface then flip over and cook for 30 seconds; remove to a plate; repeat with the rest of the batter


To make the filling, beat the mascarpone with the lime zest and add the sifted icing sugar to taste; spoon a little mixture on to each pancake then stack about three pancakes at a time with the fruit between each layer; scatter over the pomegranate seeds and serve immediately

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