Description
A recipe for fantastically fluffy and marvelously moist lemon mascarpone pancakes. An elegant twist to the classic pancake breakfast.
Ingredients
Units
Scale
- 1/2 cup + 2 tbsp All-Purpose Flour
- 3 tbsp White Sugar
- 2 tsp Baking Powder
- Pinch of Salt
- 2 tsp Lemon Zest
- 1 Egg, separated
- 1/2 cup + 2tbsp Milk
- 1/3 cup Mascarpone Cheese, room temperature
- 2 tbsp Vegetable Oil
- 1tsp Pure Vanilla Extract
- 1/4 cup Mixed Berries
- 1 tbsp Balsamic Vinegar
Instructions
- Sifting all the dry ingredients together (flour, 2tbsp sugar, baking powder, and salt). Add the lemon zest and mix well.
- In a separate bowl, add milk, mascarpone, oil, and vanilla extract. Whisk together to combine. Add mixture to the dry ingredients mixture, and whisk till mostly combined.
- Whisk your egg white separately to form stiff peaks. Add this to the batter, and fold gently to incorporate.
- Optional: Allow the batter to sit at room temperature for 20-30 minutes.
- Prepare Compote: In a small pot, combine 3tbsp water, 1tbsp sugar, and mixed berries. Bring the mixture to a slow simmer, occasionally stirring to help breakdown the berries and reduce the mixture. Add 1tbsp balsamic vinegar. Stir, and let the compote cook till desired consistency is achieved.
- Heat a non-stick pan (ideally, a heavy-bottomed one for a more even distribution of heat) over a medium heat and coat it with oil. Using a ¼ cup measure to drop dollops of batter into the pan
- Cook until the bottom is golden brown and there are a few bubbles forming through the top. Flip and repeat. Adjust the heat as necessary. Serve with the compote.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Breakfast & Brunch
- Method: Stovetop
- Cuisine: American
