Usuba
Pancakes with Mascarpone and Raspberry
Fluffy American pancakes with delicate mascarpone cream and fresh raspberries. Whipped egg whites make the batter airy and light, while berry puree adds bright flavor and aroma.
- Total
- 25 min
- Standard serving
- 281.1 g
Ingredients
Total 11
Instructions
- 1
Step 1
Sift the flour, sugar, and baking powder into a deep bowl.
- 2
Step 2
Mix the milk with melted butter and add to the dry mixture.
- 3
Step 3
Beat the egg whites until stiff peaks form and carefully fold into the bowl. Mix gently with a silicone spatula to prevent the batter from deflating.
- 4
Step 4
Bake the pancakes on a buttered skillet until golden brown.
- 5
Step 5
For the cream, whip the egg yolks with 2 tablespoons of sugar until you get a white creamy mixture. Add the cream and mascarpone, mix well.
- 6
Step 6
For raspberry puree, blend the raspberries with the remaining 2 tablespoons of sugar and strain through a sieve.
- 7
Step 7
Arrange the pancakes on a plate in a stack, alternating them with cream and fresh raspberries. Sprinkle powdered sugar on top.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
