i was really surprised how popular my post lemon poppy seed pancakes
was. that recipe is one of the most popular on picky cook!
so i thought i would share another of my favorite pancake recipes with you. it too comes from Heidi Swanson's book Cook 1.0: A Fresh Approach to the Vegetarian Kitchen
these pancakes are so light and fluffy they almost don't seem like pancakes. the mascarpone provides the soft texture that makes these pancakes different than any other. i add lemon zest to the batter which i find enhances the berries. the original recipe says to add copped berries to the pancakes halfway through the cooking - but i found that it didn't work very well - the berries overwhelmed the texture. i find them to be best served with a berry syrup (i use blueberry) and then sprinkled with some lovely fresh berries (i use raspberries or blackberries).
i hope you enjoy them as much as we do!berry mascarpone pancakes
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup sugar
pinch of salt
2 cups buttermilk
2 large eggs - lightly beaten
2 tablespoon unsalted butter - melted
1/3 cup mascarpone - lightly whisked with a fork
1 teaspoon vanilla extract
zest of 1 lemon
In a large bowl, combine the flower, baking powder, baking soda, sugar and salt.
To the dry ingredients, add the buttermilk, eggs, butter, mascarpone, vanilla and lemon zest.
Stir all the ingredients until they are just combined. Do not over mix.
Heat a skillet (i use cast iron - it makes the best pancakes) and brush it with butter.
Once the skillet is ready - pour about 1/3 cup of the batter onto the skillet. Wait until the pancake bottom is golden brown and then flip. Cook until both sides are golden brown.
Keep the pancakes warm in a 200 degree oven. blueberry syrup
1 jar of blueberry jam
1 tbs water
heat in saucepan until syrup like consistency
serve the pancakes with blueberry syrup and fresh raspberries to sprinkle over top.
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