American · Breakfast · From the menu Media Mañana
Buttermilk pancakes, whipped mascarpone, maple
Tortitas de suero, mascarpone, sirope de arce
Thick American-style pancakes made with buttermilk and rested batter, served in a stack with cold whipped mascarpone and maple. The thing the children ask for.
Two rules produce a tall, light pancake. Stop mixing while the batter still looks wrong, with visible lumps of flour, because gluten worked into it makes them tough. And let the batter rest half an hour so the flour hydrates and the raising agents get going before they hit the heat.
Ingredients
- 300 g plain flour
- 2 tbsp caster sugar
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp fine salt
- 480 ml buttermilk
- 2 eggs
- 60 g butter, melted and cooled, plus more for the pan
- 250 g mascarpone with 150 ml double cream and 1 tbsp icing sugar
- Maple syrup, berries if you have them
Method
- Whisk the dry ingredients together in a large bowl, breaking up any lumps of bicarbonate.
- Whisk the buttermilk, eggs and melted butter in a jug.
- Pour the wet into the dry and fold with a spatula about ten times, no more. It should be lumpy and unpleasant to look at. Rest 30 minutes at room temperature.
- Whip the mascarpone with the cream and icing sugar to soft peaks and keep it cold.
- Heat a heavy pan over a medium-low heat and wipe it with butter. Too hot and they brown before they rise.
- Ladle in rounds and cook until bubbles come up through the surface and the edges look dry, two to three minutes. Turn once and give them a minute more.
- Keep them in a low oven, in a single layer, not stacked, until all are done. Serve in stacks with the mascarpone, maple and berries.
Serve it with. Crisp pancetta on the side for anyone who wants salt with their sweet.