Strawberry and Mascarpone Pancakes

June 28, 2015 Laura

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

Ingredients

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

Method

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.

Sweet Potato Chronicles