This breakfast tastes divine and looks so impressive on the plate. An absolute crowd pleaser.
Stir icing sugar through the mascarpone and set aside.
Make a well in the flour and whisk in the egg yolks, butter and milk until just combined into a smooth batter.
Whisk the egg whites until stiff and gently fold in the batter.
Heat a large non-stick frying pan with a bit of butter or oil. Pour the pancake batter onto the pan and cook over medium heat.
When bubbles start to appear on the top side of the pancake flip the pancake over.
Cook for another minute or so until the pancake is lightly golden on both sides. Repeat with remaining batter.
Place a pancake on plate, top with a layer of mascarpone and a few fresh berries. Repeat until the stack is 4 or 5 pancakes high. Top with a tablespoon of mascarpone and a few berries.
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