Sift dry ingredients together.
Beat eggs, water and milk together.
Gradually add egg mixture and lemon juice to the dry ingredients, stirring until smooth and creamy.
Allow the batter to stand for 60 minutes.
Fry the batter in a greased frying pan.
Use only enough batter to cover the base of the pan.
Pancakes should be 1 - 2 mm thick.
Turn when batter appears dry on the surface and fry until golden in colour.
Repeat with remaining batter.
Sprinkle with cinnamon sugar and fill pancakes with filling of choice.
Keep pancakes warm by placing a dinner plate on top of a saucepan with a little water over low heat.
Cover pancakes with lid of saucepan.
Mascarpone and raspberry filling
Place 400 g La Campania Mascarpone in a bowl.
Place 200 g raspberries on top and sprinkle
60 ml castor sugar over.
Allow to rest for a few minutes.
Place a spoonful of filling in the centre of each pancake.
Fold pancake to close and drizzle lemon juice over.
Serve garnished with fresh mint leaves.
Cream, banana and caramel filling
Whip 250 ml Clover Fresh Cream until soft peaks form.
Place a spoonful of cream in the centre of each pancake and top with a layer of sliced banana.
Fold pancake to close and drizzle caramel sauce over.