Lemon Mascarpone Filled Pancakes Recipes

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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

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

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

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