Best 2 Lemon Mascarpone Filled Pancakes Recipes

Lemon mascarpone filled pancakes are a delightful treat that can be enjoyed for breakfast, brunch, or dessert. This article will provide you with a comprehensive guide to creating the perfect lemon mascarpone filled pancakes, from selecting the freshest ingredients to mastering the art of cooking them to perfection. We will explore different variations of the recipe, including gluten-free and vegan options, to ensure that everyone can enjoy this delicious dish. Additionally, we will provide tips on how to store and reheat your pancakes so that you can savor their flavor for days to come.

Let's cook with our recipes!

LEMON-MASCARPONE FILLED PANCAKES (EBELSKIVER)

Lemon-Mascarpone Filled Pancakes (Ebelskiver) image

These pancakes contain a luxurious filling of sweet-tart Meyer lemon curd blended with mascarpone, a soft fresh Italian cheese made from cream. Recipe Source: Williams Sonoma

Provided by Ceezie

Categories Breakfast

Time 30m

Yield 40 pancakes

Number Of Ingredients 12

Ingredients

1/4 cup mascarpone cheese
1/4 cup meyer lemon curd
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon baking powder
1 1/2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 lemon, zest of
3 eggs, separated
1 3/4 cups buttermilk
7 tablespoons unsalted butter, melted
confectioners' sugar, for dusting

Steps:

In the bowl of an electric mixer fitted with the flat beater, beat together the mascarpone and lemon curd until fluffy, 2 to 3 minutes. Cover the filling and refrigerate until ready to use.
In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar, salt and lemon zest. In a small bowl, lightly whisk the egg yolks, then whisk in the buttermilk. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently stir the egg whites into the batter in 2 additions.
Put 1/2 teaspoons butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Put 1/2 teaspoons lemon-mascarpone filling into the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden and crispy, 3 to 5 minutes. Using 2 skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter.
Dust the pancakes with confectioners sugar and serve warm. Makes about 40.

Nutrition Facts : Calories 49.4, Fat 2.5, SaturatedFat 1.5, Cholesterol 21.6, Sodium 78.6, Carbohydrate 5.2, Fiber 0.1, Sugar 1, Protein 1.4

LEMON-MASCARPONE FILLED PANCAKES

LEMON-MASCARPONE FILLED PANCAKES image

Categories Egg Breakfast

Yield 40

Number Of Ingredients 2

Ingredients

1/4 mascarpone cheese - 1/4 cup lemon curd - 1 3/4 cups flour - 3/4 tsp baking soda - 1 tsp baking powder - 1 1/2 tbs sugar - 1/2 tsp salt - zest of 1/2 lemon - 3 egg yolks
lightly whisked - 1 3/4 cups buttermilk - 3 egg whites beaten to stiff peaks - 7 tbs butter melted - confect sugar for dusting

Steps:

beat mascarpone & lemon curd until fluffy, 2-3 mins - cover filling - refrigerate - in bowl, whisk flour, baking soda, baking powder, sugar, salt & zest - in sm bowl, whisk egg yolks & buttermilk - whisk into flour mix - batter will be lumpy - gently stir egg whites into batter in 2 additions - put 1/2 tsp butter in ea well of pancake pan - heat over med heat - pour 1 tbs batter into ea well - put 1/2 tsp filling into center of ea pancake - top c 1 tbs batter - cook until bottoms are golden & crispy, 3-5 mins -flip pancakes c skewers - cook another 3-5 mins until crispy - dust c confect sugar

Tips:

Use high-quality ingredients. This will make a big difference in the taste of your pancakes. Look for fresh lemons, mascarpone cheese, and eggs.
Don't overmix the batter. Overmixing can make the pancakes tough. Mix just until the ingredients are combined.
Let the batter rest for a few minutes before cooking. This will help the gluten to relax and make the pancakes more tender.
Cook the pancakes over medium heat. This will help them cook evenly without burning.
Serve the pancakes immediately with your favorite toppings. Some popular toppings include lemon curd, fresh berries, and whipped cream.

Conclusion:

Lemon mascarpone-filled pancakes are a delicious and easy-to-make breakfast or brunch recipe. They're perfect for a special occasion or a lazy weekend morning. With a few simple tips, you can make perfect pancakes every time.