Mascarpone Pancakes just made Sunday breakfast a little more exciting. You'll never need another pancake recipe again.
Just a couple of weeks ago I told you how easy it was to make your own mascarpone cheese. You went out and did it, right? Well, even if you didn’t, you still have a chance, because you are going to definitely want to have some on hand for these pancakes!
Like many families in the United States, pancakes are a staple at our house. Around here, Sundays are known as Pancake Sundays, and the weekend just doesn’t feel quite right if we aren’t making a batch for brunch.
I love making pancakes because they are super simple yet super crowd-pleasing. We can add so many different things to them and still have everyone be happy! My older son likes chocolate chips, I like blueberries, and my husband will eat any variety set in front of him (though he’s definitely fond of beer pancakes!). I’m forever experimenting with flavors to find the very best pancake recipe, and I’m here to tell you that I think I have it.
I would not have expected mascarpone cheese to create such an amazing pancake, but it does. These pancakes are tender and fluffy, and any hint of tang from the cheese and buttermilk melts away in the cooking process. Plus, these pancakes reheat like a dream — we had some left over and when I reheated them in the microwave two days later, they tasted just as good as when they were fresh from the griddle. I’m telling you, mascarpone pancakes are magic.
I’ve adapted this recipe from Bobby Flay to include whole-wheat flour, less sugar, and a bit of spice to give the pancakes a little something special. I really recommend you make your own mascarpone for these since it’s so easy (and cheap), but you can always grab a tub from the store. Buttermilk is also a must as it creates the best pancakes no matter the recipe.
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