Prep 10 mins
Cook 20 mins
These pancakes contain a luxurious filling of sweet-tart Meyer lemon curd blended with mascarpone, a soft fresh Italian cheese made from cream. Recipe Source: Williams Sonoma
- 1⁄4 cup mascarpone cheese
- 1⁄4 cup meyer lemon curd
- 1 3⁄4 cups all-purpose flour
- 3⁄4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1⁄2 tablespoons granulated sugar
- 1⁄2 teaspoon salt
- 1⁄2 lemon, zest of
- 3 eggs, separated
- 1 3⁄4 cups buttermilk
- 7 tablespoons unsalted butter, melted
- confectioners' sugar, for dusting
- In the bowl of an electric mixer fitted with the flat beater, beat together the mascarpone and lemon curd until fluffy, 2 to 3 minutes. Cover the filling and refrigerate until ready to use.
- In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar, salt and lemon zest. In a small bowl, lightly whisk the egg yolks, then whisk in the buttermilk. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently stir the egg whites into the batter in 2 additions.
- Put 1/2 teaspoons butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Put 1/2 teaspoons lemon-mascarpone filling into the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden and crispy, 3 to 5 minutes. Using 2 skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter.
- Dust the pancakes with confectioners sugar and serve warm. Makes about 40.
Excellent! These were a huge hit Christmas morning. Next time, I may try some other fillings but these were so light and yummy, I'm not sure they can be imporved. Turning them in the pan is a trick but I managed with chopsticks!