Fantastically fluffy and marvellously moist lemon mascarpone pancakes. That’s what you get when you add a luxuriously creamy element like mascarpone to your pancake batter.
And lemon? Well, lemons are tangy and delicious. Lemon Mascarpone Pancakes are an elegant, perhaps even slightly elevated, variation to the usual Sunday morning pancakes. Perfect to brighten up snowy days, celebrate with a spring brunch, or indulge on a summer morning. Or VALENTINE’S DAY – yes, breakfast in bed please!
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.
