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.
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.
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!).
Then, it’s simply a case of building layers – in whatever configuration you prefer.
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.
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Buttermilk pancakes with chocolate mascarpone, hazelnuts, raspberries and whipped cream
2019-03-05 19:20:01
Serves 4
Posh Nutella pancakes!
- 110g/4oz plain flour
- 1tsp baking powder
- ½tsp bicarbonate of soda
- ½tsp salt
- 1 tbs sugar
- 1 large eggs, lightly beaten
- 300ml/10 fl oz buttermilk
- 15g/½oz butter, melted, for the griddle/frying pan
- 250g/9oz mascarpone
- 1½tbsp cocoa powder
- 1½tbsp caster sugar
- 50g/1¾oz hazelnuts, roughly chop half of them and leave the others whole
- 300ml/10 fl oz whipping cream
- 1tsp caster sugar
- 150g/5oz fresh raspberries
- A little grated chocolate
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- Combine the flour, baking powder, bicarbonate of soda, salt and sugar in a medium-sized mixing bowl
- Add the eggs and buttermilk and whisk to combine. Don't over-mix, the batter should be a little lumpy
- Pre-heat a small crêpe/blini pan on the stove top and, using a pastry brush, brush a little butter into the pan
- 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
- When the pancake has bubbles on top and is slightly dry around the edges (about 2 minutes) carefully flip it over
- Cook until golden on the bottom (about another 1 minute)
- Repeat with the remainder of the batter
- Allow the pancakes to cool completely before forming the stacks
- Add the caster sugar and cocoa powder to the mascarpone and mix until well combined
- Whip the whipping cream with the teaspoon of caster sugar until it forms stiff peaks
- 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
- Generously smear the 2nd pancake with some of the whipped cream and softly press 5 raspberries into it and cover with a 3rd pancake
- Continue steps 3 & 4 until you have a stack of 6 pancakes with the last one topped with whipped cream and raspberries
- Sprinkle a little of the grated chocolate over the top
- Repeat until all the pancakes have been used up
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H is for Home Harbinger https://hisforhomeblog.com/
With Shrove Tuesday coming up next week we wanted to mark the occasion with some super-fluffy buttermilk pancakes with blueberries.
Buttermilk pancakes are famously American, so we’ve adapted a recipe originally by Martha Stewart – you don’t get much more all-American than her!
Since we received our PizzaSteel a few weeks ago, we’ve not stopped using it – it’s absolutely perfect for using on the stove-top as a griddle.
The buttermilk pancakes go so well with the blueberries – they have just the right amount of sweetness. Add a final drizzle of real maple syrup and they’re a perfect Pancake Day treat!
Click here or on the image below to pin the recipe for later!
Buttermilk pancakes with blueberries
2017-02-23 11:33:54
Yields 15
- 220g/7¾oz plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- ½tsp salt
- 2 tbs sugar
- 2 large eggs, lightly beaten
- 600ml/21 fl oz buttermilk
- 60g/2oz butter, melted, plus extra for the griddle/frying pan
- 125g/4½oz blueberries
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If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
- Pre-heat griddle/frying pan to 190ºC/375ºF/Gas mark
- Combine the flour, baking powder, bicarbonate of soda, salt and sugar in a medium-sized mixing bowl
- Add the eggs, buttermilk and butter and whisk to combine. Don't over-mix, the batter should have small to medium lumps
- Put the oven on its lowest setting
- Test the griddle/frying pan by sprinkling a few drops of water on it. If water bounces and spatters, it's hot enough
- Using a pastry brush, brush a little butter onto the griddle/frying pan. Wipe off any excess with some kitchen towel
- Using a 100g/4-ounce ladle, pour pancake batter, in pools 5cm/2 inches apart from one other. Scatter the top with a few blueberries
- When the pancakes have bubbles on top and are slightly dry around the edges (about 2½ minutes) carefully flip them over
- Cook until golden on the bottom (about 1 minute)
- Repeat with the remainder of the batter, keeping finished pancakes warming on a heatproof plate in the oven
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Adapted from Martha Stewart Living Magazine, February 1998
H is for Home Harbinger https://hisforhomeblog.com/
Drizzle over a little maple syrup or honey & lemon
