Labor Day weekend is really special in our house since it means two mornings of sleeping in for Marc. He normally has a six day work week so it is wonderful when he has two days off in a row. That meant two mornings of leisurely brunch here! We were in the mood for pancakes but I wanted to make them extra special, so I devised these incredible blueberry mascarpone pancakes. The luscious batter came together quickly.
Oh my goodness, these babies were like pure pillows in my mouth. The mascarpone cheese made them incredibly silky while the whipped egg whites made them light as air. Then there were those juicy pops of blueberry and that incredible sauce to hit it out of the park. This was the perfect Labor Day weekend brunch to enjoy with my hard working, amazing husband!
These blueberry mascarpone pancakes are like pure silk pillows in the mouth. A luscious blueberry sauce is the perfect topping for one incredible brunch!
- 2 1/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 3/4 cup granulated sugar
- 1 1/4 cups milk
- 3/4 cups mascarpone cheese
- 3 whole eggs yolks separated from the whites
- 1/2 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 cup water
- 1/2 cup granulated sugar
- 1/2 pound fresh blueberries
- 1/2 teaspoon blueberry balsamic vinegar
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon and sugar. In another bowl, whisk together the milk, mascarpone cheese, egg yolks and vanilla extract. Pour the wet mixture into the dry mixture and gently whisk it all together until just combined into a uniform batter.
- With a hand mixer or a stand mixer, whip up the egg whites that you separated from the yolks until they form stiff peaks and are cloud like. With a spatula, gently fold the egg whites along with the blueberries into the pancake batter. You don't want to stir at this point because the egg whites will deflate.
- Cover the bowl of batter and let it rest in the refrigerator for 30 minutes. In the meantime, make the simple blueberry sauce! Combine the water, sugar and blueberries in a small pot and bring it to a low boil over medium heat. Let it cook and thicken for 10 minutes. Add in the blueberry balsamic and let it cook for another 2 minutes. Take it off the heat and set it aside.
- Cook the pancakes when the batter is rested on an electric griddle at 350 for about 3-4 minutes on each side, until they are puffy and golden. A griddle pan over medium high heat would also work here. Then just plate them and serve with a generous drizzle of the blueberry sauce. Enjoy!