Who doesn't love a stack of pancakes on a Saturday morning? But instead of reaching for the powdered pancake mix, make these light and fluffy pancakes. Although, pancakes are an American classic breakfast I give them an Italian spin by putting in mascarpone cheese and lemon zest to give them a fresher, lighter twist.
Ingredients:
1 1/2 cups mascarpone cheese
1/2 cup all-purpose flour
4 eggs, separated
2 tbsp. sugar
1 tsp. baking powder
pinch of salt
1 tsp. vanilla extract
1 lemon, zested
unsalted butter, for the pan
Heat a non-stick pan over medium-high heat
Mix together mascarpone cheese, flour, egg yolks, sugar, vanilla extract, lemon zest, and baking powder in a bowl
In a stand mixer or a clean bowl, whisk egg whites and salt until stiff peaks form
Gently fold the egg whites into the mascarpone mixture
Spread some butter on the pan then ladle 1/2 cup size pancakes onto the hot pan and cook for about 2-3 minutes each side
Serve with fresh assorted berries