- 40
Ingredients
- 1/4 C. mascarpone cheese
- 1/4 C. Meyer lemon curd
- 1 3/4 C. all purpose flour
- 3/4 tsp. baking soda
- 1 1/2 T. granulated sugar
- 1/2 tsp. salt
- Zest of 1/2 lemon
- 3 egg yolks, lightly whisked
- 1 3/4 C. buttermilk
- 3 eggs whites, beaten to stiff peaks
- 7 T. unsalted butter, melted
- Confectioner's sugar for dusting
Preparation
Step 1
Using electric mixer fitted with flat beater, beat mascarpone and lemon curd until fluffy, 2-3 minutes. Cover fillings, refrigerate. In bowl, whisk flour, baking soda, baking powder, granulated sugar, salt and zest. In small bowl, whisk egg yolks and buttermilk. Whisk into flour mixture; batter will be lumpy. Gently stir egg whites into batter in 2 additions.
Put 1/2 tsp. butter in each well of filled pancake pan. Heat over medium heat. Pour 1 T. batter into each well. Put 1/2 tsp. filling into center of each pancake; top with 1 T. batter. Cook until bottoms are golden and cripy; 3-5 minutes. Using 2 skewers, flip pancakes over; cook until golden and crispy about 3 minutes more. Transfer to plate. Repeat with remaining batter. Dust pancakes with confectioner's sugar.