Monday, September 07, 2009

Lemon-Mascarpone Filled Pancakes

I have a cooking horoscope (Cancer) according to an old magazine: Good Food - Jan. 1987. It was posted online. I love it because I think it's very accurate!

CANCER (June 22 to July 23)
Down-home cookin' is what Cancers like best. Find out what kinds of foods they grew up with. They'll appreciate cozy soups and comforting casseroles. Pass the food around the table in Little House on the Prairie style. Invited to a Cancer's house? These born cooks will provide a good, hearty meal.

Today I tried another recipe for the ebelskiver pan! Last time (banana-filled pancakes) I didn't do a very good job. This time I did a lot better with the flipping and such, so it didn't burn. I didn't use butter; instead I used cooking spray. And they do NOT need any powdered sugar because they're already sweet enough.

These turned out perfectly! And they were VERY yummy. I feel a lot better about the pan and I look forward to trying out the fun fall versions that are filled with cinnamon bun-filling, spiced apples, and all kinds of yummy stuff. I would definitely keep this recipe because it is very good!

See, they aren't burned!!!

Lemon-Mascarpone Filled Pancakes

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

1/4 cup mascarpone cheese
1/4 cup Meyer lemon curd
1 3/4 cups all-purpose flour
3/4 tsp. baking soda
1 tsp. baking powder
1 1/2 Tbs. granulated sugar
1/2 tsp. salt
Zest of 1/2 lemon
3 eggs, separated
1 3/4 cups buttermilk
7 Tbs. unsalted butter, melted
Confectioners' sugar for dusting

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 tsp. 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 tsp. 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.

Yield: 40

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