Sunday, 24 July 2011
I had to share this recipe with you even though its super easy to make pancakes. I love how something so simple can be elevated so much in taste when you just make a few changes to the original recipes. I had some marscapone cheese left over from a dessert so I used that well as a little milk. I like the fluffy texture you get using cheese in the pancake batter, ricotta is also a popular addition and yoghurt as well. These small changes to the basic flour, eggs, milk recipe turn the humble pancake to a gooey, smooth, mouthwatering delectable brunch treat with wonderful flavours which mean you don't need to go overboard with sugar for taste.
Continuing my new found obsession with figs the first thing that came to mind was to add these to the batter, I chopped up some walnuts and threw those in as well. So I had a batter which creamy, sweet and full of texture. Good enough to eat straight out of the bowl, thats always a good sign!
Makes 6-7 medium sized pancakes
1 1/2 cups all purpose flour
2 tsp baking powder
3 tbsp sugar
1tsp lemon juice
1tsp lemon rind
1/2 cup marscapone
1/2 cup milk
1/2 tsp vanilla (I used a vanilla pod but essence or paste would be fine)
1/2 cup chopped walnuts
4 or 5 figs chopped in to small pieces
For the topping
Start by sifting the dry ingredients, thats the flour, sugar and baking powder, in to a bowl.
In a seperate bowl gently whisk the eggs for a few seconds then add the marscapone, milk, vanilla, lemon juice and rind to the eggs and mix well.
Make a well in the middle of the dry ingredients and pour the egg and milk mixture in to the centre. Whisk the ingredients until well combined. Have a little taste and make sure your happy with the levels of sugar etc...
Also depending on how thick or thin you want your pancakes to be you could adjust the thickness by adding more milk/marscapone for a runnier consistency or for the opposite more flour. I didn't I was happy with these quantities.
Mix the walnuts and figs in to the mixture and thats the batter done.
Heat a little butter in a fry pan over a medium heat. Once the butter is melted and bubbling a little you can use a ladel to spoon the batter in to the pan. I fit 2 pancakes in my pan using 1 ladelful of mixture per pancake.
I'm sure everyone knows this but the pancakes take a couple of minutes to cook on either side. Keep an eye on how quickly the bottom cooks, the underside should be lightly browned and pancake will be starting to bubble on top when its ready to turn over. The pancakes will be thick and fluffy and rising slightly in the pan.
And thats it.. once you've cooked your pancakes plate then up with your favourite toppings. Mine are greek yoghurt and manuka honey as well as extra walnuts and figs cut in to quarters.
I would also like to try these with a fig jam or maybe some lemon curd. Maple syrup always goes down a treat but I like these with the yoghurt... not too overly sweet for brunch. Perfection