American pancakes
with blueberries and mascarpone cream
2-3 persons | 35 minutes
Recipe by Laura Hanfgarn Poulsen
If there is something that makes me happy, it’s slow mornings where I have time to make a good cup of coffee and indulge in breakfast. When the sun is shining, I enjoy all my meals on my balcony, where there’s morning sunlight well into the late morning. These American pancakes are easy to make but taste like the best kind of café-style breakfast.
Ingredients
Pancake Batter
- 350 g all-purpose flour
- 4 tbsp sugar
- 2 tbsp baking powder
- 1 tbsp salt
- 4 tbsp oil
- 250 ml buttermilk
- 200 ml whole milk
- 2 eggs
- 20 g butter
Mascarpone Cream
- 100 g mascarpone
- 200 ml heavy cream
- 2 tbsp sugar
- Vanilla powder
Blueberry Syrup
- 200 g blueberries
- 50 ml syrup
- Juice from half a lemon
Procedure
Pancakes
- In a bowl, mix flour, baking powder, salt, oil, and milk until you get a smooth batter.
- Whisk eggs and sugar together until light and fluffy, then gently fold the mixture into the batter.
- Melt butter in a pan and cook the pancakes until golden on both sides.
Blueberry Syrup
- Bring the blueberries to a boil and add syrup and lemon juice to taste.
Mascarpone Cream
- In a bowl, combine heavy cream, mascarpone, sugar, and vanilla powder.
- Whisk until the mixture comes together and has a smooth, creamy consistency. Be careful not to overwhip, as the cream may curdle.
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About Laura
Laura, whom many might recognize from Danish MasterChef 2024, lives in Frederiksberg with her little dog Alma. When she has time off, she spends most of it in the kitchen. Laura has always had a great passion for cooking, which is why she signed up for MasterChef. After her participation, she started the catering company OddVeggies together with some of the other contestants, who have now become her close friends. At OddVeggies, they create food with a deep love for vegetables and seasonal produce. Their focus is on aesthetics, and they love experimenting with new things in the kitchen.