Pancake and Mascarpone

When I was young, you only had pancakes if you could afford to buy it. The was a place at kaneshie market that sold it but we couldn't afford it yet. Then in my first year in junior high, we got a new catering teacher and she taught us how to make pancakes. So I went home and told my mum that I could make pancakes now. No one told me how difficult it was to make pancakes in a nonstick pan. It's s practically impossible unless you want it to be eggy. Something I learnt, pancakes are for everyone and with the right recipe, you could make them all day err day. And oh! my catering teacher turned out to be the worst cook ever. My mom is literally the best cook who ever lived.

  • I used emborg mascarpone after trying different brands. If you can't find it, their whipped cream is equally delicious.


What you need

 1 1/2 cups plain flour

1 1/2 cup milk, room temperature

2 tablespoons lemon juice

2  tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

2 medium eggs

1 teaspoon vanilla essence

1/2 teaspoon salt

3 tablespoons unsalted butter, melted

For the mascarpone cream

1 cup heavy whipping cream

1 1/2 cups mascarpone

1 teaspoon vanilla essence

2 tablespoon confectioners sugar


Mix lemon juice with milk. Allow to stand for 10 mins so milk thickens. Alternatively, you can use buttermilk and omit the lemon.

Sieve dry ingredients into a mixing bowl. Combine milk, eggs, vanilla essence and melted butter. Pour wet ingredients into dry ingredients and stir gently to combine.  Don't overmix. Lumps will completely melt when batter is allowed to rest. Allow to rest for 10 mins.

Put a nonstick pan on medium heat. Add a teaspoon of unsalted butter or any good veg oil. Pour desired quantity of batter in nonstick pan. Flip when bubbles form on the surface. Watch carefully because once flipped it cooks very fast. Repeat in batches until batter is finished.

For the mascarpone whipped cream, whip the heavy whipping cream, icing sugar and vanilla essence until soft peaks form. Then add the mascarpone cream and whip until it peaks. It'll take about a minute. You can do it manually if you don't have a mixer, use a whisk. Pour into a pastry bag and rest it the fridge until you're ready to use it.
* Whipped cream will do just fine also.

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