Whisk together dry ingredients and lemon zest, set aside.
In a separate bowl, combine milk, egg, butter, lemon juice and vanilla, blitz until smooth. Pour wet ingredients into dry, whisk until smooth. Set aside.
In a small bowl, whisk together lemon curd and mascarpone.
Heat a nonstick ebelskiber pan over medium-low heat, spray with cooking oil. Place 1 Tbsp batter in each cavity, followed by a scant 1 tsp lemon curd mixture in the middle of each. Top with about 1 tsp batter, using the spoon to carefully coat the lemon curd mixture entirely.
Allow to cook for 2-3 minutes.
Using two chopsticks, carefully flip one pancake over. If it’s golden brown on the bottom, continue to flip all other pancakes over.
Continue cooking for another 2-3 minutes, or until all are golden brown on both sides.
Sprinkle with powdered sugar, serve hot,