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Mascarpone Pancakes Recipe

Ingredients

How to make it

  • PANCAKES
  • Place all the ingredients in a liquidiser (EXCEPT FOR THE MELTED BUTTER OR VEGETABLE OIL)with 150ml cold water. Whiz to a smooth batter.
  • (Or, sift the flour and salt into a bowl; add the eggs and about half the milk. Whisk to a thick paste. Whisk in the rest of the milk and 150ml water for a smooth, pouring batter, and then add the melted butter or oil.)
  • Heat ½ tsp butter or oil in a non-stick 18 cm/7 in frying pan. Pour in 4 tbsp batter and swirl around.
  • Cook for 15 seconds until the edges brown.
  • Use a fish slice or palette knife to turn it over, or if you’re courageous, toss it! Cook until lightly browned.
  • Repeat with the rest of the batter to make about 14 pancakes.
  • Stack them on a plate between sheets of greaseproof paper. You can keep the plate over a saucepan of just simmering water to keep warm or wrap them loosely in foil and reheat in the oven at 200C/400F/gas mark 6 for 15-20 minutes.
  • FILLING
  • Beat the Mascarpone together with the amaretto or rum and chestnut puree.
  • Place the creamy mixture in equal portions over the pancakes, cover with slices of banana and flakes of chocolate.
  • Fold in half-and-half again and serve immediately.
  • For a truly sinful version, combine some melted chocolate with the mascarpone.

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The Cook

vivian Stoke-on-Trent, GB

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