Anytime Mascarpone Pancakes w/ Warm Berry Compote
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Happy New Year, y’all - !
2020 was a dilly, though I feel so much gratitude for how folks stepped up to help each other, particularly here in New York. I also have a feeling we’re headed into LUCKY ‘21! In the meantime, we’re all still finding small ways to bring joy into our home life, & one of those ways for me is eating pancakes for dinner!
As a kid I remember New Year’s Eve as a very adult night—my parents stayed up late with friends, I lit sparklers in the back patio, & sometimes my mother would make breakfast for after Midnight snacks. It was sublime & I felt very decadent eating pancakes, bacon, & grits after dark!
The typical time my mother made a big breakfast was after church on Sundays & her homemade pancakes were THE EVENT! I figured her pancakes were what the Lord meant when the Israelists were provided with manna. In a word, mama’s pancakes were heaven! I was filled with glee watching her prepare the batter & pour those babies on the buttered skillet.
But why not make pancakes any time of day, any day of the week? Why wait until Sunday or holidays, especially these days?
Pancake batter is easy & in my buttermilk recipe, a tad healthier. I add sweet mascarpone (that delicious Italian cream cheese), hence I use less sugar. Plus I prepare a simple warm berry compote to top these fluffy tender circles of pure joy (if you prefer more sweetness, you can always add extra maple syrup!). And if you have access to a local flour, I highly recommend using that, too. The better your ingredients, the better the flavor. Always.
For my money, I think hotcakes (along with a side of prosciutto perhaps?) make any weeknight dinner decadent & fun. And because these aren’t sweet hotcakes, you could also smear a little mascarpone on top & add some smoked salmon & chives for a savory option.
The recipe below makes enough for two & it easily doubles or triples for more.
So I hope you try these mascarpone pancakes, & let those pancake angels sing!
Smooches, y'all - !
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Anytime Mascarpone Pancakes with Berry Compote
pancake ingredients:
1 c flour
1 t baking powder
½ t baking soda
1 T sugar
1 egg + 1 egg white
1/3 c mascarpone
1 c buttermilk
½ t vanilla
1 T lemon juice
lemon zest
sea salt
+ butter (clarified works even better)
compote ingredients:
1½ pints berry mix—blueberry, raspberry, blackberry
½ t cardamom
2 T sugar
1 T lemon juice
pancake method:
sift together first four dry ingredients & set aside.
whisk the eggs with a large pinch of sea salt until frothy.
add mascarpone, buttermilk, vanilla, lemon juice & zest & whisk until smooth.
make a well in your dry mix & slowly add your wet ingredients.
stir to combine, but don’t overmix—some small lumps are just fine.
LET BATTER REST for at least 30 minutes!
while batter rests, prepare the berry compote:
add berries, cardamom, sugar & lemon juice to a heavy saucepan over medium heat.
stir occasionally & cook the mixture until berries break down & juices thicken, approximately 30 minutes.
cooking:
heat your griddle/skillet over medium heat & brush butter on top. (if your butter quickly browns, your heat is too high. wipe off & start again.)
pour or ladle your batter onto the buttered surface.
when small bubbles appear all over the surface of your hotcake, flip & cook for about 2 minutes longer until lightly browned.
makes 8 pancakes
serve these fluffy golden circles of love with warm berry compote & maple syrup.
ENJOY!