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.
I had twice as much raising agent in these as I needed. Both published versions land around a teaspoon of baking powder and half a teaspoon of bicarbonate per three hundred grams of flour, and I was running double both. Too much bicarbonate tastes of itself. The other correction is the rest: fifteen minutes, not thirty.
Ingredients
- 300 g plain flour
- 2 tbsp caster sugar
- 1 tsp baking powder
- Half tsp bicarbonate of soda
- 1 tsp fine salt
- 500 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 until the batter is still lumpy with a few streaks of flour showing. Stop there. Working it further develops gluten and the pancakes come out tough.
- Rest fifteen minutes at room temperature.
- Whip the mascarpone with the cream and icing sugar to soft peaks and keep it cold.
- Heat a heavy pan to about 175 °C and then drop it to medium-low, and wipe it with butter. Too hot and they brown before they rise.
- Ladle in rounds and cook two to three minutes, until the edges look set, the underside is golden and bubbles are just beginning to break on top.
- Turn once and give them one to two minutes more.
- Keep them in a low oven, in a single layer and 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, or the torrija alongside.