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.