This is a perfect recipe for an indulgent breakfast on the weekend and goes well with a cup of tea. It is also great as a dessert when you are pressed for time.
Firstly mix the mascarpone cheese with the cream and sugar with an electric beater until well combined. Put the mixture aside.
Sift the flour, baking powder, bicarbonate of soda and add the sugar. Make a well in the centre. Stir in the buttermilk and eggs until just combined.
Lightly grease a non-stick pan with a bit of butter or oil and pour tablespoonful of batter on to the pan. Turn pancakes over when bubbles appear on the top side of the pancake. Cook for another minute or so, until the pancakes are lightly golden on both sides. Repeat with remaining batter.
Make each pancake stack with 3 pancakes. Drop a dollop of the mascarpone mixture with slices of fresh strawberries on top of each pancake.
To serve: drizzle with honey or maple syrup.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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