Description
Fluffy American-style pancakes layered with creamy mascarpone, juicy blueberry compote, and ricotta for a decadent breakfast or brunch treat.
Ingredients
Units
Scale
- 150g self-raising flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3 tbsp sugar (caster or granulated)
- 150ml milk
- 1 egg, beaten
- 3 tbsp ricotta
- 150g blueberries
- 75g caster sugar
- 1/2 lemon, juiced
- 50ml double cream
- 3 tbsp mascarpone
Instructions
- For the blueberry compote, combine blueberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until berries release juice and thicken slightly, about 5–7 minutes. Set aside.
- In a bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, mix milk, beaten egg, and ricotta until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Heat a non-stick skillet over medium heat and lightly grease.
- Pour batter to form pancakes, cooking 2–3 minutes per side until golden and cooked through.
- For the mascarpone cream, whip double cream until soft peaks form. Fold in mascarpone until smooth.
- Serve pancakes stacked, topped with blueberry compote and a dollop of mascarpone cream.
Notes
- Do not overmix pancake batter to keep them fluffy.
- Adjust sugar in compote to taste for sweeter or tarter flavor.
- Can substitute ricotta with cottage cheese or cream cheese if desired.
Nutrition
- Serving Size: 2 pancakes with topping
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 75mg