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Strawberry-Mascarpone Pancakes with Balsamic Syrup Recipe

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4.3 from 7 reviews

These Strawberry-Mascarpone Pancakes with Balsamic Syrup are a luscious breakfast treat combining fluffy pancakes with a rich mascarpone cream and sweet-tart balsamic-strawberry syrup. Perfectly balanced with soft whipped cream and fresh strawberries, this recipe brings an elegant twist to the classic pancake stack.

Ingredients

Balsamic Syrup and Strawberries

  • ¾ cup balsamic vinegar
  • ¼ cup maple syrup
  • 2 cups hulled & sliced strawberries

Whipped Mascarpone Cream

  • ¾ cup heavy cream
  • ½ cup (4 ounces) mascarpone cheese, room temperature
  • 2 tablespoons granulated sugar
  • ¼ teaspoon Kosher salt

Pancakes

  • ½ cup (4 ounces) mascarpone cheese, room temperature
  • 1 cup whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 4 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon Kosher salt
  • ¼ cup butter, melted
  • 2 tablespoons butter or oil, for greasing the pan

Instructions

  1. Prepare the Balsamic Reduction: Bring the balsamic vinegar to a simmer in a small pot over low heat. Cook slowly until it reduces down to ¼ cup, concentrating the flavor. Transfer the thickened balsamic syrup to a small bowl and set aside to cool.
  2. Cook the Strawberries: In another pot, bring the maple syrup to a simmer. Add the hulled and sliced strawberries and cook over high heat for 1 to 2 minutes, stirring occasionally, until the berries soften and start releasing their juices. Remove from heat and stir in the reduced balsamic syrup. Set aside.
  3. Make the Whipped Mascarpone Cream: In a mixing bowl, whip the heavy cream to soft peaks. Add the mascarpone cheese, granulated sugar, and salt, then continue whipping to medium peaks. Refrigerate until ready to serve. If made ahead, whip again to stiffen before using.
  4. Mix the Pancake Batter: In a medium bowl, whisk together the mascarpone cheese, whole milk, eggs, and vanilla extract until smooth. In a separate bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and Kosher salt. Gently fold the dry ingredients and melted butter into the wet ingredients, mixing lightly until just combined but still a bit lumpy to avoid overmixing.
  5. Cook the Pancakes: Heat a medium pan over low heat and grease lightly with butter or oil. When the pan is warm (about 1 to 2 minutes), pour ½ cup or 4-ounce scoops of batter onto the pan, spreading to about a 6-inch diameter circle. Cook over low heat for 2 to 3 minutes until bubbles form on the surface and the underside is golden brown. Flip and cook for an additional 1 minute on the other side. Repeat to make 6 large pancakes.
  6. Serve: Stack the pancakes while warm. Dust the top with confectioners' sugar, spoon generous amounts of the strawberry-balsamic syrup over the stack, and add a dollop of the whipped mascarpone cream. Enjoy immediately.

Notes

  • For best results, use room temperature mascarpone in both the batter and cream for smooth incorporation.
  • Do not overmix pancake batter to keep pancakes tender and fluffy.
  • Adjust the heat carefully when cooking pancakes to avoid burning while ensuring they cook through.
  • Leftover pancakes can be stored in the refrigerator and gently reheated on a pan or in the microwave.
  • You can substitute maple syrup with honey or agave syrup if preferred.

Find it online: https://miracooking.com/strawberry-mascarpone-pancakes-with-balsamic-syrup-recipe/