Raspberry breakfast pancakes with vanilla mascarpone

Categories: May

Ingredients

• 4 tbsp yogurt
• 4 tbsp milk
• finely grated zest of 1 lemon
• 2 large eggs, separated
• 3 tbsp caster sugar
• 25g melted butter, plus extra for cooking
• 150g plain flour
• 1 tsp baking powder
• 75g raspberries, plus extra to serve
• 150g mascarpone, at room temperature
• 1/4 tsp vanilla extract
• 2 tbsp icing sugar, sifted

Directions

1. Put the yogurt, milk, zest, egg yolks, sugar and melted butter in a mixing bowl and whisk lightly. Sift in the flour and baking powder with a pinch of salt and whisk until smooth. Set aside for 10 minutes.

2. Meanwhile, make the vanilla mascarpone. Beat the mascarpone, vanilla and icing sugar in a bowl until smooth. Cover and chill.

3. Put the egg whites in a separate mixing bowl and beat with an electric whisk until stiff. Gently fold the raspberries into the batter, followed by the stiffened egg whites, until no traces of white are left.

4. Put a large non-stick frying pan over a medium heat. Place a small knob of butter in the hot pan and swirl to lightly coat the base. Add 1 tablespoon of the batter to make a small pancake. Repeat to make as many as will fit in the pan in one go. Cook for 1-2 minutes or until small bubbles form on the top. Flip over and cook for a further 1-2 minutes. Remove and keep warm. Repeat to make 12 pancakes in total. Serve with the mascarpone and a few raspberries.

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