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Fluffy blueberry-lemon pancakes with mascarpone cream and vanilla syrup - photo 1
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Fluffy blueberry-lemon pancakes with mascarpone cream and vanilla syrup

Desserts Breakfasts Main Dishes 60 min Medium 16 wyświetleń ~30.06 PLN - (0)
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Description

Delicate, very fluffy pancakes inspired by classic pancakes, but with a personal touch: the addition of yogurt and mascarpone, along with lemon-vanilla syrup and homemade blueberry compote, gives them lightness and freshness. The pancakes have a golden, slightly crispy crust, while the inside is elastic and moist. The blueberry compote adds sweetness and acidity, the mascarpone cream brings smoothness, and the lemon and vanilla enhance the aroma. Serve for breakfast, brunch, or as a dessert — they pair wonderfully with a cup of coffee or a glass of sparkling wine as an elegant weekend option.

Składniki (17)

Servings:
4
  • Wheat flour 250 g
  • Baking powder 10 g
  • White sugar (for the cake) 30 g
  • Egg 2 szt.
  • Natural yogurt (full-fat) 200 g
  • Milk 100 ml
  • Butter (melted) 3.3 łyżki
  • Rapeseed oil 15 g
  • Fresh blueberries 250 g
  • Sugar (for compote) 50 g
  • Mascarpone 150 g
  • Powdered sugar 25 g
  • Vanilla extract 5 g
  • Lemon 0.6 szt.
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Almond flakes 30 g
  • Maple syrup (optional) 60 g
💰 Szacowany koszt dania: ~30.06 PLN (7.51 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of berry compote

1

Prepare the berry compote: weigh 180 g of berries (from a total of 250 g) and place them in a small saucepan. Add 50 g of sugar for the compote and 1 tablespoon (15 ml) of water. Set over medium heat. When the sugar starts to dissolve (after about 1-2 minutes), gently stir with a wooden spoon to avoid mashing the berries into a puree. Once the mixture begins to bubble, reduce the heat and cook for 4-6 minutes — the berries should release their juice, and some of the fruit should retain its shape. If you want a thicker compote, cook for an additional 1-2 minutes.

Ingredients: Fresh blueberries, Sugar (for compote)
Use a saucepan with a diameter of about 16 cm. Do not cook on too high heat — the berries will break down and it will turn into soup. If you are using frozen berries, increase the cooking time by 2-3 minutes.
2

After 4-6 minutes, remove the pot from the heat and add the zest of half a lemon (about 1/2 teaspoon of zest) and 1 teaspoon of lemon juice. Stir and let it cool slightly — the compote will thicken as it cools.

Ingredients: Lemon, Fresh blueberries
Use a fine microplane grater to zest the lemon. Do not add all the lemon juice at once — you can adjust the acidity to taste.

Cake

3

Sift 250 g of all-purpose flour and 10 g of baking powder into a large bowl. Add 30 g of white sugar and 2 g of salt. Mix the dry ingredients with a whisk to ensure the baking powder and sugar are evenly distributed and there are no lumps.

Ingredients: Wheat flour, Baking powder, White sugar (for the cake), Salt
Use a large, wide bowl (at least 3 l). Sifting adds lightness to the cakes and removes any lumps from the powder.
4

In a separate bowl, whisk 120 g of eggs (2 pieces) with 200 g of natural yogurt, 100 ml of milk, 50 g of melted butter, and 5 g of vanilla extract. Add the grated zest of half a lemon (without the white part). Mix with a whisk or a whisk until the ingredients are combined — the mixture should be smooth and not thick.

Ingredients: Egg, Natural yogurt (full-fat), Milk, Butter (melted), Vanilla extract, Lemon
Make sure the butter is cooled to room temperature (about 30-35°C) — too hot will curdle the eggs. Use a hand whisk or a mixer on low speed.
5

Pour the wet ingredients into the dry ones and mix with a spoon or silicone spatula just until combined — the batter should be slightly lumpy, do not mix to complete smoothness. Cover the bowl with a cloth and let it sit for 10 minutes — small air bubbles will help achieve a fluffy texture.

Ingredients: Wheat flour, Egg, Natural yogurt (full-fat), Milk, Butter (melted), Vanilla extract
Use a wooden spoon or spatula. Do not overmix — excessive gluten development will make the pancakes tough. Resting the dough is an important step.
6

Gently fold in the remaining 70 g of berries into the prepared batter (be careful not to crush them) — those added at the end will retain their shape during frying and will be juicy inside the pancakes.

Ingredients: Fresh blueberries
Use a spatula or spoon, gently fold in the ingredients instead of stirring vigorously. If the berries are large, you can cut them in half.

Frying

7

Heat a non-stick pan (best diameter 24-28 cm) over medium heat. Rub 1 tablespoon (15 g) of rapeseed oil onto the pan and spread it with a paper towel so that the layer of fat is thin and even. When the pan is hot (after 1-2 minutes; check with a drop of water — it should sizzle), place portions of batter weighing 60-70 g (about 1/4 cup) spaced apart so they do not stick together when poured.

Ingredients: Rapeseed oil
It's best to use a heavy-bottomed pan; if you don't have one, lower the temperature to avoid burning. Use a silicone brush or a paper towel dipped in oil for greasing.
8

Fry the pancakes over medium heat for 2-3 minutes until bubbles appear on the surface and the edges become slightly matte. Flip with a spatula and fry the other side for 1.5-2 minutes until it is golden. Monitor the temperature — if the pancakes are browning too quickly, lower the heat by 1 level.

Ingredients: Wheat flour, Egg, Natural yogurt (full-fat), Rapeseed oil
Use a thin spatula for flipping. If you are frying multiple pancakes, keep them in a warm oven set to 90°C, arranging them in a single layer on a baking sheet.

Mascarpone cream

9

In a bowl, place 150 g of mascarpone and add 25 g of powdered sugar and 5 g of vanilla extract. Mix with a spoon or a small whisk until you achieve a smooth, creamy consistency. The cream should be slightly fluffy but not too runny — if it is too stiff, add 1-2 teaspoons of yogurt.

Ingredients: Mascarpone, Powdered sugar, Vanilla extract, Natural yogurt (full-fat)
Do not whip the mascarpone too long — it will become grainy. Use cold mascarpone straight from the fridge and mix briefly until the ingredients are combined.

Lemon-Vanilla Syrup

10

In a small saucepan, mix the juice squeezed from half a lemon (about 15-20 g) with 25 g of sugar (you can use part of the sugar from the recipe) and 1 teaspoon (5 g) of vanilla extract. Heat over low heat, stirring, until the sugar dissolves and a light syrup forms (about 2-3 minutes). Do not bring to a boil — the syrup should be clear and aromatic.

Ingredients: Lemon, White sugar (for the cake), Vanilla extract
The syrup can be prepared in advance and stored in the refrigerator for up to 2 days. Use a strainer if small pieces of peel got into the syrup.

Assembly and serving

11

On a plate, stack 3-4 pancakes on top of each other. On each pancake, spread a tablespoon of mascarpone cream, and next to it, place 2-3 tablespoons of slightly warm blueberry compote. Drizzle everything with lemon-vanilla syrup. Optionally, sprinkle with toasted almond flakes and/or drizzle with maple syrup, if using.

Ingredients: Mascarpone, Fresh blueberries, Lemon, Almond flakes, Maple syrup (optional)
For decoration, use a slotted spoon to nicely distribute the compote. Additionally, you can add fresh mint leaves for color.

Final tips

12

Serve the pancakes immediately while they are still warm. If you are preparing a batch for several people, fry the pancakes on two pans at the same time or keep the finished ones in an oven preheated to 80-90°C, arranged individually, so they do not steam and become rubbery.

Do not store the prepared pancakes for longer than 2 hours at room temperature. For a larger portion, prepare the compote and cream in advance, but fry the pancakes just before serving.

Fun Fact

💡

Pancakes in their current form are a hybrid of traditional crepes and yeast pancakes; the addition of sour yogurt or buttermilk has been used for years to achieve a fluffier texture without the use of yeast.

Best for

leniwe śniadanie weekendowe brunch z przyjaciółmi delikatny deser po obiedzie

Tips

🍽️ Serving

Serve with fresh berries, mint leaves, and a sprinkle of powdered sugar. The lemon-vanilla syrup can be replaced with honey or maple syrup. For a richer version, add a dollop of freshly whipped cream.

🥡 Storage

Store the compote in an airtight container in the refrigerator for up to 4 days. The mascarpone cream is best consumed within 24 hours. The pancakes can be stored in the refrigerator for up to 24 hours, but it's best to reheat them in a pan over medium heat for 1-2 minutes on each side. Do not freeze pancakes with cream; the compote can be frozen for up to 3 months.

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