Mascarpone and lemon pancakes with blueberry compote

Recipe by: Colm O'Gorman

The key to making light and fluffy buttermilk pancakes is to fold well-whisked egg whites into the batter just before you make your pancakes

Mascarpone and lemon pancakes with blueberry compote

SERVES

4

PEOPLE

PREP TIME

5

MINUTES

COOKING TIME

15

MINUTES

Ingredients

  • 350g plain flour

  • 2 tsp caster sugar

  • 1 tsp baking powder

  • ½ tsp grated nutmeg

  • 4 eggs

  • 375ml buttermilk

  • 1tsp vanilla extract

  • 2 lemons

  • 250g mascarpone cheese

  • A little butter to cook the pancakes

  • 250g fresh blueberries

  • 50g caster sugar

  • To serve:

  • Crème fraiche

  • Maple syrup

  • Some toasted flaked almonds

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