These pancakes are like a hug on a plate. A stack of these with some blueberry compote, maple syrup crème fraiche and some toasted flaked almonds scattered over the top will bring a smile to your face and joy to your heart. Have some crispy streaky bacon on the side as well if you fancy it. That is always a good idea, the perfect combination of sweet, savoury, and salty, perfect for your weekend family feast.
The key to making light and fluffy buttermilk pancakes is to fold well-whisked egg whites into the batter just before you make your pancakes. This will give your pancakes a lovely rise and a beautiful light and airy texture. If you cannot get hold of any mascarpone cheese, you can use ricotta instead. That will also be delicious, but mascarpone is a bit creamier than ricotta and works beautifully in this recipe.
Mascarpone and lemon pancakes with blueberry compote
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Servings
4Time Preparation
5 minsTime Cooking
15 minsTime Total
20 minsCourse
Mainingredients
350g Plain Flour
Sugar Caster 2 tsp
Baking Tsp Powder 1
Tsp Grated Nutmeg ½
4 Eggs
Buttermilk 375ml
Vanilla 1tsp Extract
2 Lemons
Mascarpone 250g Cheese
The Cook To Little Butter Pancakes A
Fresh Blueberries 250g
50g Caster Sugar
to Serve:
Crème Fraiche
Maple Syrup
Almonds Flaked Toasted Some
method
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