Buttermilk Pancakes with Vanilla Bean Mascarpone

Blogged by: Norton Plaza & A Healthy Mum 20 May 2014 View comments

Pancakes:

3 large free-range eggs, separated
115g wholemeal self-raising flour
140ml buttermilk
30g raw sugar
Pinch of salt

Topping:
175g mascarpone
1 vanilla bean, deseeded
2 tablespoons toasted almond flakes
Maple syrup to serve

STEP 1 Whisk the separated egg whites in a clean mixing bowl until they form hard peaks.
Mix all the other pancake ingredients in another bowl and stir until well combined. Finally, fold through the whisked egg whites, ensuring you don’t over mix.

STEP 2 Spoon a little of the pancake batter into a greased egg ring on a warm, non-stick frypan and
turn once the edges are set. Repeat until all the pancakes are cooked.

STEP 3 Combine the deseeded vanilla bean with the mascarpone and stir lightly until combined.
Toast the almonds lightly in a warm fry pan. To serve, plate two pancakes with a large spoonful of the mascarpone and dress with the toasted almond flakes and maple syrup.

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