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Pancake stack with mascarpone and mixed berries

This breakfast tastes divine and looks so impressive on the plate. An absolute crowd pleaser.



  • 1.

    Stir icing sugar through the mascarpone and set aside.

  • 2.

    Make a well in the flour and whisk in the egg yolks, butter and milk until just combined into a smooth batter.

  • 3.

    Whisk the egg whites until stiff and gently fold in the batter.

  • 4.

    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.

  • 5.

    When bubbles start to appear on the top side of the pancake flip the pancake over.

  • 6.

    Cook for another minute or so until the pancake is lightly golden on both sides. Repeat with remaining batter.

  • To serve:

  • 1.

    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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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Rose are the best wines to pair with Pancake stack with mascarpone and mixed berries.


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