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.
Click here to save our recipe to Pinterest
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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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
Martha Stewart Living Magazine, February 1998
Course Breakfast
Cuisine American
- 220 g/7¾oz plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 2 tbs sugar
- 2 large eggs lightly beaten
- 600 ml/21 fl oz buttermilk
- 60 g/2oz butter melted, plus extra for the griddle/frying pan
- 125 g/4½oz blueberries
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
Keyword blueberries, buttermilk, pancakes
Drizzle over a little maple syrup or honey & lemon
