Pancake and Mascarpone

When I was young, you only had pancakes if you could afford to buy it. The was a place in 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.

Recipe

What you need

 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 castor sugar

Direction

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 but you gotta be fast. Exercise those arms!! Put into piping bag but if you like me, pour the cream into a ziplock bag and just tie the edge with a rubber band

 

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