Fluffy pancakes with mascarpone and blueberries
Recipes
These pancakes will be adored by kids and adults! And with the addition of creamy mascarpone mixed with lemon and cardamon, this recipe is sure to be a hit!
iCook products used:
1 l mixing bowl
2 l mixing bowl
3 l mixing bowl
Non-stick Fry Pan, 24 cm
Ingredients:
150 g mascarpone or Greek yoghurt
1/2 tsp of ground cardamom
1 tsp lemon juice
Optional: Nutrilite All Plant Protein
175 g white spelt flour
1 tbsp baking powder
70 g caster sugar
1 egg
250 ml milk
2 tsp vanilla extract
30 g butter, melted
Pinch of salt
200 g blueberries
Runny honey
Preparation method:
Whisk the mascarpone or Greek yoghurt in the smallest mixing bowl with 15 grams of the caster sugar until creamy. Stir in the lemon juice, ground cardamom and the optional Nutrilite All Plant Protein. Set aside.
In the large mixing bowl, mix the flour, baking powder, salt and the rest of the caster sugar until well combined.
In the medium-sized mixing bowl, add the egg, milk, vanilla extract, and melted, cooled-down butter and whisk to combine.
With the back of a spoon make a well in the centre of the flour mixture. Pour the liquid mixture into the well, then whisk it together until it becomes a smooth batter.
Melt a small knob of butter in the pan over medium heat. If using the iCook Non-Stick Frying pan, you won’t need butter but feel free to use it for extra flavour and a crispy golden touch to the pancakes.
Pour small amounts of the batter onto the pan. You should be able to cook 2–3 pancakes at one time. Cook for about two minutes or until golden, then flip with a silicone or wooden spatula and repeat.
Serve the pancakes with a dollop of the mascarpone crème, blueberries and a drizzle of natural honey.
