It’s nearly pancake day! I really enjoy pancake day, its a nice way to brighten up a gloomy February and use up a few things lying around in your cupboards. These pancakes are a departure from my usual crepe style pancake with lemon and sugar, but they are delicious, colourful and good fun to make. The recipe makes around 5-6 pancakes, so a big stack for 2 people to share!
For the pancakes:
130g plain flour
1 tsp baking powder
1/2 a tsp salt
2 tbsp caster sugar
1 large egg
2 tbsp melted butter, plus extra for cooking
For the Mascarpone:
2 tbsp mascarpone
1/2 tsp honey
1/8 tsp cinnamon
1/8 tsp nutmeg
For the toppings:
a handful of blueberries
1 tbsp light brown sugar
To make the pancakes, sift the flour, sugar and baking powder into a large bowl and add the salt. Beat together the milk, egg and melted butter in a jug with a fork, then pour into the bowl. Beat together with a fork until you have a smooth batter with no lumps.
To prepare the mascarpone, mix together the mascarpone, cinnamon, nutmeg and honey and set aside.
To prepare the toppings, cut the nectarine into 8 wedges, place in a bowl and sprinkle with brown sugar, then set aside.
To cook the pancakes, put a frying pan on a medium heat and add a knob of butter to the pan. Once the butter has melted, add 2 tablespoons of batter to the pan. When bubbles start to appear on the surface of the pancake, it’s time to flip it! If the pancake splatters its mixture, just tuck it back into the pancake using a fish slice or spoon. The pancake only takes a couple of minutes each side so be careful not to let it catch!
The pancake should have risen to about 1.5cm and be light brown and fluffy. Keep pancakes on a low heat in the oven while you cook the rest of the batter.
To serve, spread a little mascarpone on each pancake, and stack them and top with the remaining mascarpone. Add the nectarine and blueberries, and drizzle with a little of the nectarine and sugary juice.