Cherry Flour Pancakes with Mascarpone and Blueberries

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Cherry flour is expensive, but you only need to use a little in the batter to transform the familiar pancake flavor beyond recognition. These dessert pancakes will be dark purple in color, with a floral aroma, a chocolate undertone, and a hint of almond. You can also add a shot of brandy to the batter for an even more unique flavor.

Ingredients

Milk - 10 fl oz
Egg white - 2 pieces
Chestnut flour - 2.1 oz
Wheat Flour - 4.2 oz
Sugar - 1.1 oz
Kefir - 3 fl oz
Salt - 0.2 oz
Olive Oil - 0 fl oz
Activated Baking Soda - 0.1 oz
Mascarpone Cheese Unagrande - 8.8 oz
Fresh Berries - 4.4 oz
Fresh Mint - 0.7 oz
Powdered Sugar - 1.4 oz

Step by Step guide

Step 1

Beat the egg with sugar, add milk, kefir, baking soda, and salt, mix, and gradually add wheat and cherry flour while continuing to stir with a fork or blender.

Step 2

Heat a skillet and add 1–2 teaspoons of olive oil.

Step 3

Pour the batter into the center of the skillet and let it spread by tilting the skillet. When the edges of the pancake start to brown, lift the edges with a spatula to 'unstick' them, then slide the spatula under the center of the pancake and flip it over. Transfer the finished pancake to a plate.

Step 4

On each pancake, spread a tablespoon of mascarpone cream and blueberries, fold the pancake in half twice, or roll it up. Place the pancakes on plates, sprinkle with powdered sugar, and garnish with mint sprigs.