Strawberry and Mascarpone Pancakes

Strawberry and Mascarpone Pancakes

It has finally arrived. Sum­mer. Well, the cal­en­dar told us it was here a week ago but until you get those kids out of school you can’t fully strap on the sun­screen. Thank­fully, school ended this week. (Is it just me or when we were kids did we get out of school way ear­lier? This end of June stuff is so annoy­ing.) Now that Canada is about to cruise into its long week­end and the Fourth is just around the cor­ner for Amer­i­cans, it’s time to think party!














I’ll be with my fam­ily in the States for the Fourth of July so I won’t be the host of all juicy fes­tiv­i­ties I plan on attend­ing but, as soon as I get back to Canada, we head North to our lake cot­tage. Once there I am the host and our cot­tage has a revolv­ing door of guests. With a dif­fer­ent set of friend vis­it­ing each week, I spend a lot of time mak­ing big meals. How­ever, you’ll never hear me com­plain. I love cook­ing there. Although my kitchen is a tiny as a thim­ble, there’s some­thing so won­der­ful about fix­ing meals by the water­side. Plus all the food is so fresh and easy to pre­pare. I have so many cold salad recipe, stel­lar bbq meals and easy desserts that it doesn’t even seem like cook­ing. To be hon­est, the only time I’m really stuck at the oven is for breakfast.

This pan­cake recipes will be high on my hit list this year. Along with our apple pie pan­cakes, this dish uses fresh fruit and is super deca­dent. I just picked about 2 tons of fresh straw­ber­ries so you can bet I’ll be milk­ing this recipes for all it’s worth. And between the sweet but tangy mas­car­pone and the fresh straw­ber­ries, it’s def­i­nitely val­ued at a pretty penny.

Strawberry and Mascarpone Pancakes


  • For the pancakes:
  • 1 cup spelt flour
  • 1 cup oat flour
  • 2 tea­spoons bak­ing pow­der
  • 1/2 tea­spoon bak­ing  soda
  • 2 table­spoons brown sugar
  • 1/4 tea­spoon salt
  • 1 cup but­ter­milk
  • 1 cup milk
  • 1 egg
  • 2 table­spoons but­ter (plus more for cook­ing)
  • 1 table­spoon maple syrup
  • 1 tea­spoon vanilla extract
  • For the mas­car­pone:
  • 1 cup mas­car­pone
  • 1/2 tea­spoon lemon zest
  • juice of half a lemon
  • 1 cup quar­tered straw­ber­ries (plus addi­tional for serv­ing)
  • 1 table­spoon chopped mint
  • 2 table­spoons heavy cream (more if needed)
  • maple syrup to top


In a large bowl, whisk flours, bak­ing pow­der, soda, brown sugar and salt.

In a medium bowl, whisk milk, but­ter­milk, egg, but­ter, maple syrup and vanilla extract.

Add wet ingre­di­ents into flour mix­ture and stir until just com­bined.

Let your bat­ter rest in the refrig­er­a­tor for a few minutes.

Mean­while, in a medium bowl, com­bine the mas­car­pone, lemon zest and juice.

Place straw­ber­ries in a ben­der and whiz until they are smooth.

Pour the straw­berry puree into the cheese and blend.

Add the mint and heavy cream.

If you want the mix to be a smoother add a bit more cream for desired consistency.

Remove bat­ter from the refrig­er­a­tor and place a large skil­let or grid­dle over medium heat and allow it to get hot.

Place a tea­spoon of oil in the pan as well as a tea­spoon of but­ter and allow but­ter to melt.

Work­ing in batches, ladle bat­ter into skil­let and when the first bub­bles begin to appear place a table­spoon of the cheese and straw­berry mix into the cen­ter of  the pan­cakes.

Allow them to cook fur­ther until they're ready to flip.

Carefully flip them to not lose all your cheese.

Allow to cook another minute or two.

Remove from skil­let and keep warm in the oven.

Repeat with the rest of the bat­ter.

Serve pan­cakes with a dol­lop of mas­car­pone, some more quar­tered straw­ber­ries and, if you want, maple syrup.




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