Mini Vanilla Pancakes w/ Macerated Raspberries & Mascarpone Cream

These mini vanilla pancakes with macerated raspberries and mascarpone cream are a very delicious way of starting or ending a brunch.  You can also make them as something slightly different form the usual pancakes and syrup.  My family loves them.  You may want to start with the macerated raspberries, as they will be macerating in the refrigerator for about an hour.

MACERATED RASPBERRIES

12 ounces Raspberries
1/4 cup granulated Sugar
1/2 Lemon juiced

Place the raspberries, sugar, and lemon juice in a bowl.  With a fork, gently mash the raspberries, and mix all the ingredients together.  Cover the bowl with plastic wrap, and place it in the refrigerator for at least an hour.  When the macerated raspberries have been in the refrigerator for about 30 minutes, start on your pancakes.

MINI VANILLA PANCAKES

2 cups All Purpose Flour
1/4 cup granulated Sugar
2 tablespoons Baking Powder
Pinch of Salt
1 cup organic heavy Cream
1 cup organic Milk
2 organic large Eggs
2 tablespoons organic Butter melted
2 tablespoons pure Vanilla Extract

Begin by whisking or sifting (for a smoother batter) the flour, sugar, baking powder, and salt in a bowl.  In another bowl, add the cream, milk, eggs, butter, and vanilla, and whisk them until they are homogenized.  Add the wet ingredients to the dry ingredients, and stir just enough to combine and form the pancake batter.  Do not over work the batter.  It is ok to have some lumps.

You may use oil or butter for cooking your pancakes.  Heat a skillet or griddle over medium heat, and lightly oil or butter it.  With a tablespoon or an ice cream scoop, ladle a spoonful of the batter onto the griddle or skillet.  When you see bubbles forming on the top, gently check to see, if the bottom is golden brown.  If so, flip the pancake, and allow it to cook for another couple of minutes for the top to brown.  Place all the golden brown pancakes on a serving dish.  If you are not going to serve the pancakes soon, cover them to keep them from drying out.

MASCARPONE CREAM

8 ounces Mascarpone Cheese – at room temperature
1 pint heavy whipping Cream
1/2 cup powdered Sugar
2 tablespoons pure Vanilla Extract

Make sure your mascarpone cheese is at room temperature, and that the heavy whipping cream is very cold.  In a stand mixer, place the mascarpone, heavy cream, powdered sugar, and vanilla, and whisk them on high, until you form stiff peaks.  If you do not have a stand mixer, use a bowl and a hand mixer.  You can always whisk the ingredients by hand, but it takes a very long time, and it is very tiring; so, I do not recommend it.  If you are not going to serve the pancakes immediately, cover the freshly whipped mascarpone cream with plastic wrap, and place in the refrigerator, until you are ready to serve.

When you are ready to serve the pancakes, you can either plate them, add the macerated raspberries, and top them with the mascarpone cream; or, you can have your family and guests do it themselves.

They are very delicious!


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