Mascarpone Pancakes with Raspberries

Earlier this month, Alejandra asked if I'd like to have brunch with a few of her friends in her apartment (which also happened to have an amazing roof deck). Of course I said yes and showed up with a bottle of champagne and a carton of orange juice.

Alejandra made Mascarpone Pancakes with Blueberries and Lemon Curd, and we all enjoyed them sitting outside, taking in the sunshine and sipping mimosas.

Last weekend I decided to make mascarpone pancakes for myself. This is not something I'd typically do: instead, I usually just use a mix and add a few fun ingredients to make semi-homemade pancakes. This time around I had leftover mascarpone cheese from making Robyn Webb's stuffed dates and decided to make good use of it.

Copied by permission from Alejandra's blog (I made 1/2 of this recipe and eliminated salt):

1 1/2 cup flour
3 tablespoon sugar
2 teaspoon. baking powder
1/2 cup mascarpone at room temperature
3/4 cup 1 tablespoon whole milk
2 large eggs, slightly beaten
1 teaspoon vanilla
1 teaspoon lemon zest

Sift dry ingredients together. In another bowl, mix mascarpone, milk, eggs, vanilla, and lemon zest until well combined. Pour into dry ingredients and mix only until moist. Pour mixture onto well-heated griddle and cook until golden on each side. {I used my lovely green pan for this.}

I served the pancakes with syrup, powdered sugar and fresh raspberries. The texture was incredibly smooth. They are best eaten right away, but can also be re-heated the next day.

Enjoy the photos: I'm in love with them :)