Lemon-Mascarpone Filled Pancakes
These Meyer Lemon Mascarpone Pancakes are a delightful fusion of flavors that will brighten up your breakfast table. A fluffy and tangy mascarpone and lemon curd filling is tucked inside each pancake, adding a burst of citrusy sweetness with every bite. The pancakes themselves are light and fluffy, thanks to the addition of buttermilk and perfectly whipped egg whites. Finished off with a dusting of confectioners' sugar, these pancakes are a decadent treat that is sure to impress your family and friends.
— Constant Cookbook
Ingredients
- 1/4 cup mascarpone cheese
- 1/4 cup Meyer lemon curd
- 1 3/4 cups all-purpose flour
- 3/4 tsp. baking soda
- 1 tsp. baking powder
- 1 1/2 Tbs. granulated sugar
- 1/2 tsp. salt
- Zest of 1/2 lemon
- 3 eggs, separated
- 1 3/4 cups buttermilk
- 7 Tbs. unsalted butter, melted
- Confectioners' sugar for dusting
Instructions
- In the bowl of an electric mixer fitted with the flat beater, beat together the mascarpone and lemon curd until fluffy, 2 to 3 minutes. Cover the filling and refrigerate until ready to use.
- In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar, salt and lemon zest. In a small bowl, lightly whisk the egg yolks, then whisk in the buttermilk. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently stir the egg whites into the batter in 2 additions.
- Put 1/2 tsp. butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Put 1/2 tsp. lemon-mascarpone filling into the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden and crispy, 3 to 5 minutes. Using 2 skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter.
- Dust the pancakes with confectioners' sugar and serve warm. Makes about 40.
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