Cakes & Bakes: Buttermilk pancakes with chocolate mascarpone, hazelnuts, raspberries and whipped cream

Stack of buttermilk-pancakes layered with chocolate mascarpone, chopped hazlenuts, fresh raspberries and whipped cream | H is for Home

This is what we enjoyed on Shrove Tuesday earlier in the week; stacked buttermilk pancakes with chocolate mascarpone, chopped hazelnuts, fresh raspberries, whipped cream… finished with grated dark chocolate. Perhaps a posh version of the ever-popular Nutella pancakes.

Dry and wet ingredients for buttermilk pancakes | H is for Home

Using buttermilk instead of plain milk lends a tasty tang. It also reacts with the baking powder and bicarb giving a light airy texture to the pancakes.

Buttermilk pancake cooking in a small crepe pan | H is for Home

Once you’ve created your pile, leave it to cool. This is an opportunity to steal a couple of the delicious warm pancakes (for quality control purposes, of course!).

Mascarpone, cocoa and sugar in a clear glass mixing bowl | H is for Home

Then, it’s simply a case of building layers – in whatever configuration you prefer.

Stack of freshly made buttermilk pancakes | H is for Home

You don’t have to use raspberries – strawberries, blueberries or cherries would work equally well. Justin enjoyed the creation – and he thought that it could be improved even further if they were given a final drizzle of sweet chocolate sauce.

Stack of buttermilk-pancakes layered with chocolate mascarpone, chopped hazlenuts, fresh raspberries and whipped cream | H is for Home

Click here to save our recipe to Pinterest

Buttermilk pancakes with chocolate mascarpone, hazelnuts, raspberries and whipped cream
Serves 4
Posh Nutella pancakes!
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
For the pancakes
  1. 110g/4oz plain flour
  2. 1tsp baking powder
  3. ½tsp bicarbonate of soda
  4. ½tsp salt
  5. 1 tbs sugar
  6. 1 large eggs, lightly beaten
  7. 300ml/10 fl oz buttermilk
  8. 15g/½oz butter, melted, for the griddle/frying pan
For the fillings
  1. 250g/9oz mascarpone
  2. 1½tbsp cocoa powder
  3. 1½tbsp caster sugar
  4. 50g/1¾oz hazelnuts, roughly chop half of them and leave the others whole
  5. 300ml/10 fl oz whipping cream
  6. 1tsp caster sugar
  7. 150g/5oz fresh raspberries
  8. A little grated chocolateHome-made buttermilk pancakes with chocolate mascarpone and hazelnuts ingredients
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For the pancakes
  1. Combine the flour, baking powder, bicarbonate of soda, salt and sugar in a medium-sized mixing bowl
  2. Add the eggs and buttermilk and whisk to combine. Don't over-mix, the batter should be a little lumpy
  3. Pre-heat a small crêpe/blini pan on the stove top and, using a pastry brush, brush a little butter into the pan
  4. Using a serving spoon, pour a couple of spoonfuls of pancake batter into the pan and swirl around the pan to level out and form a perfect round shape
  5. When the pancake has bubbles on top and is slightly dry around the edges (about 2 minutes) carefully flip it over
  6. Cook until golden on the bottom (about another 1 minute)
  7. Repeat with the remainder of the batter
  8. Allow the pancakes to cool completely before forming the stacks
To fill
  1. Add the caster sugar and cocoa powder to the mascarpone and mix until well combined
  2. Whip the whipping cream with the teaspoon of caster sugar until it forms stiff peaks
  3. Take one of the pancakes, place it on a dessert plate and smear it with some of the chocolate mascarpone. Sprinkle over some of the chopped hazelnuts and cover with a 2nd pancake
  4. Generously smear the 2nd pancake with some of the whipped cream and softly press 5 raspberries into it and cover with a 3rd pancake
  5. Continue steps 3 & 4 until you have a stack of 6 pancakes with the last one topped with whipped cream and raspberries
  6. Sprinkle a little of the grated chocolate over the top
  7. Repeat until all the pancakes have been used up
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