Pancake Stack with Whipped Mascarpone & Balsamic Strawberries
2-3
20 minutes
Fluffy pancakes, whipped mascarpone, balsamic strawberries…this is the ultimate sweet brunch recipe. Wonderfully sweet, creamy, tangy and delicious – enjoy them for weekend brunch or a show‑stopping breakfast.
Method
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1
Make the pancake batter
In a large bowl, whisk together the flour, baking powder and caster sugar. In a separate bowl, beat the eggs with the milk.
Pour the wet ingredients into the dry and mix gently until just combined (small lumps are fine). The batter should be thick enough to hold its shape. If time allows, cover and chill the batter for 15–30 minutes before cooking. -
2
Cook the pancakes
Heat a non-stick pan or griddle over a medium-low heat and lightly brush with oil. Use 3–4 tablespoons of batter per pancake to create thick, fluffy rounds. Cook for 2–3 minutes until bubbles appear and the edges are set, then flip and cook for 1–2 mins until golden. Repeat to make 6 pancakes. -
3
Macerate the strawberries
Toss the sliced strawberries with the caster sugar, Balsamic Vinaigrette and vanilla paste. Leave for 5–10 minutes until glossy, softened and syrupy. -
4
Whip the mascarpone
Lightly whip the mascarpone with the cream until soft. -
5
Finish & serve
Place one pancake on a plate, spoon over whipped mascarpone and a layer of strawberries. Repeat with a second pancake. Top with a third pancake, then finish with more strawberries and mascarpone. Drizzle with maple syrup and a little extra Mellow Yellow Balsamic Vinaigrette.
Ingredients
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For the pancakes:
300g self-raising flour
1 tbsp baking powder
5 tbsp caster sugar
2 large eggs
280ml milk
1–2 tsp Mellow Yellow Cold Pressed Rapeseed Oil -
For the vanilla balsamic strawberries:
250g strawberries, sliced
2–3 tsp caster sugar
3–4 tbsp Mellow Yellow Balsamic Vinaigrette
1 tbsp vanilla paste -
For the whipped mascarpone:
100g mascarpone
4–5 tbsp double cream
Optional: 1 tsp caster sugar -
To finish:
Maple syrup, to drizzle
Mellow Yellow Balsamic Vinaigrette, to drizzle
