Fluffy Mascarpone Pancakes

After those wonderful Guinness cupcakes were topped with the mascarpone whipped cream, I had quite a bit of cheese left (I got a little mascarpone enthusiastic). I am not a big fan of pancakes but these turned out fluffy and tender, not too sweet. I topped them with the leftover mascarpone whipped cream and blueberries. Oh yes, and I also stirred in a handful of the tart blueberries for an additional burst of flavour.

Mascarpone Pancakes

Serves 6-8

INGREDIENTS

  • 3 cups flour
  • 1/3 cup sugar
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup firm, tart blueberries (or whatever berry you love!)
  • 1 cup mascarpone
  • 1 cup milk
  • 2/3 cup of cream
  • 4 large eggs
  • 2 tsp vanilla

DIRECTIONS

  1. In a large bowl, whisk together mascarpone, milk, eggs, and vanilla until well combined. Add blueberries and stir to just coat.
  2. In a small bowl, whisk together dry ingredients, flour, sugar, baking powder, and salt.
  3. Slowly whisk dry ingredients into the wet ingredients, just until smooth and combined.
  4. Heat a large pan over medium heat with a pat of butter. Spread out the batter in large dollops and cook until golden, flip and repeat.
  5. Top with mascarpone whipped cream or syrup.

Pre-whisking.

I made them very thick.

Golden pancakes, cooking through.

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