Tuesday, May 28, 2013

Mascarpone Pancakes

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.

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