[cooked-sharing]
Tips Section
The whipped up egg white just adds a heavenly lightness to the pancakes – somewhat similar to what you’re aiming for when making a very light mousse or a soufflé. Allow the batter to sit at room temperature for 20-30 minutes – a little time to let the ingredients in your batter really incorporate, resulting in even fluffier pancakes. I use this time to start washing up, and to prepare the berry compote.
Ingredients
Directions
Sift all the dry ingredients together (flour, 2 tbsp sugar, baking powder, and salt).
Add the lemon zest and mix well.
In a separate bowl, add milk, mascarpone, oil, and vanilla extract.
Whisk together to combine
Add mixture to the dry ingredients mixture, and whisk till mostly combined.
Whisk egg white separately to form stiff peaks.
Add this to the batter and fold gently to incorporate.
Heat a non-stick pan over a medium heat and coat it with oil, using a ¼ cup measure to drop dollops of the batter into the pan to create nice even pancakes.
Cook until the bottom is golden brown and there are a few bubbles forming through the top.
Flip and repeat.
In a small pot, combine 3 tbsp water, 1 tbsp sugar, and mixed berries.
Bring the mixture to a slow simmer, occasionally stirring to help breakdown the berries and reduce the mixture.
Add the balsamic vinegar.
Stir, and let the compote cook for a few minutes more.
Give the compote a gentle mash with a fork if your berries still look too solid.
The thickness of the compote is to your preference.
Ingredients
Directions
Sift all the dry ingredients together (flour, 2 tbsp sugar, baking powder, and salt).
Add the lemon zest and mix well.
In a separate bowl, add milk, mascarpone, oil, and vanilla extract.
Whisk together to combine
Add mixture to the dry ingredients mixture, and whisk till mostly combined.
Whisk egg white separately to form stiff peaks.
Add this to the batter and fold gently to incorporate.
Heat a non-stick pan over a medium heat and coat it with oil, using a ¼ cup measure to drop dollops of the batter into the pan to create nice even pancakes.
Cook until the bottom is golden brown and there are a few bubbles forming through the top.
Flip and repeat.
In a small pot, combine 3 tbsp water, 1 tbsp sugar, and mixed berries.
Bring the mixture to a slow simmer, occasionally stirring to help breakdown the berries and reduce the mixture.
Add the balsamic vinegar.
Stir, and let the compote cook for a few minutes more.
Give the compote a gentle mash with a fork if your berries still look too solid.
The thickness of the compote is to your preference.