American pancakes with mascarpone cream and raspberries
4 servings
25 minutes
American pancakes with mascarpone cream and raspberries are a delicate and airy treat reminiscent of a cloud with a velvety texture. Their history roots in American cuisine, where pancakes became a symbol of cozy breakfasts. The thin creamy mascarpone combined with the sweet-tart raspberries gives the dish elegance and a refreshing taste. Perfect for special morning moments or as a dessert for tea time. The sweetness of the pancakes is complemented by the gentle tartness of the berries, while powdered sugar adds sophistication. This dish not only delights the taste but also decorates the table with its appetizing appearance.
1
Sift the flour, sugar, and baking powder into a deep bowl.
- Wheat flour: 200 g
- Baking powder (raising agent): 1 teaspoon
- Sugar: 4 tablespoons
2
Mix milk with melted butter and add to the dry mixture.
- Milk: 400 ml
- Butter: 2 tablespoons
3
Whip the egg whites to stiff peaks and gently fold them into the bowl. Mix carefully with a silicone spatula to avoid deflating the batter.
- Egg white: 4 pieces
4
Bake pancakes in a buttered pan until golden brown.
- Butter: 2 tablespoons
5
Whisk the yolks with 2 tablespoons of sugar until a white, creamy mixture. Add cream, cheese, and mix well.
- Egg yolk: 2 pieces
- Sugar: 4 tablespoons
- Heavy cream 35% fat: 1 tablespoon
- Mascarpone cheese: 250 g
6
Blend raspberries with the remaining 2 tablespoons of sugar and strain the resulting puree through a sieve.
- Raspberry: to taste
- Sugar: 4 tablespoons
7
Stack the pancakes on a plate, alternating them with cream and fresh raspberries. Finish the dish by dusting powdered sugar on top.
- Raspberry: to taste
- Icing sugar: to taste
