The Best Buttermilk Pancakes With Mascarpone Whipped Cream

recipe

This is a delicious brunch entree that is sure to please the whole room! The classic pancakes are a perfect combination of fluffy and crisp: By using buttermilk, the pancakes are easy to rise and creamy to boot. Fresh berries make things feel even more like spring on a sunny morning!

Make sure to fry the batch in a hot pan of butter for that ultimate rich taste and slight crunchy exterior. A sweet, thick, and creamy mascarpone-based topping is the perfect contrast to those crispy edges. Tacoma Boys offers a wide selection of such speciality and local ingredients to make your Easter just a little extra sweet!

Ingredients

  • Time

    30 m

  • 6 servings

  • Cals

    cals

  • 2 cups Bob’s Red Mill All Purpose Flour 
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 2 tbsp granulated sugar
  • 2 cups Smith Brothers Farms Buttermilk
  • 2 Vital Farms Large Eggs
  • ¼ cup butter, melted, plus more for frying
  • 4 ounces BelGioioso Mascarpone
  • 1 cup Smith Brothers Farms Heavy Whipping Cream
  • ¼ cup powdered sugar
  • ½ tsp Tacoma Boys Pure Madagascar Vanilla Extract
  • Berries, to serve 
  • Pure maple syrup, to serve 

Directions

  • Dry Ingredients

    In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  • Wet Ingredients

    In a separate bowl, whisk together the buttermilk, eggs, and butter. Slowly add the buttermilk mixture to the flour mixture. Whisk until just combined and few lumps remain, but be careful not to overmix.
  • Rest & Heat Pan

    Let the pancake batter rest for 5 minutes while preheating a large skillet to medium-high heat.
  • Make the Cream.

    Meanwhile, add mascarpone to a medium bowl. Use a hand or stand mixture to beat for one minute until soft and fluffy. Add heavy whipping cream, powdered sugar, and vanilla extract. Whip until stiff peaks form, about 3 minutes.
  • Cook the Pancakes

    When the skillet is hot, ladle approximately ⅓ cup batter onto the skillet for each pancake. Flip the pancakes over when small bubbles appear on the surface and continue cooking until the opposite side is golden brown.
  • Serve

    Serve hot with dollops of mascarpone cream, fresh berries, and syrup if desired.

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