Lemon & Mascarpone Pancakes

So there's this pan. We've had it for, oh, maybe ten years. It's been sat in a drawer at my parents' house, unloved, and I rediscovered it over easter. It makes Æbleskiver, Danish Pancake Puffs, which I have discovered today are, quite frankly, delicious! They are little light balls which can be filled with all sorts of flavours. The possibilities for flavour combinations are endless but the ones I'm making are filled with mascarpone and lemon cream which is tangy, fresh and decidedly yummy.

If there's one person that's possibly even more addicted to baking and cooking ware and gadgets than me, it's my mum! When they spent a decade out in Toronto, we discovered our love for Williams-Sonoma and my mum used to get drawn into all the in-store demos and come home laden with all the necessary kitchenware and ingredients required to make them at home. Cue, the Æbleskiver pan. I secretly love the hordes of different cooking bits and bobs she's gathered over the years!

Making these pancakes was a voyage into the unknown as I haven't made or tasted them before. The batter and filling are simple to make; the cooking of them takes a little more technique! We start by making the Lemon and Mascarpone Cream which is as simple as it sounds -- equal amounts of mascarpone and lemon curd beaten together for a few minutes until smooth and creamy, then refrigerated until you're ready to cook the pancakes. I would make this to taste and would have an even tangier lemon cream next time as it's one of my favourite flavours.

The pancake batter is again an easy recipe using buttermilk. First of all, the dry ingredients are mixed together in a bowl. Then the egg yolks are lightly beaten in a separate bowl and the buttermilk whisked into the egg mixture. This is added to the dry ingredients and mixed until combined. You get a rather lumpy mixture so don't fear if you don't have something beautifully smooth at this stage!

As I whisked the egg white to stiff peaks, my batter puffed up in its bowl and then I added the egg whites in 2 stages, stirring through with a metal spoon.  We're almost ready to make the pancakes but first need to melt some butter for your pan.

The process moves pretty quickly now, especially if you have different measuring spoons trying to get everything into the pan in order. First of all, you pop 1/2 tsp melted butter into each pan cavity and wait for it to bubble. Then add 1 tbsp batter, top it with 1/2 tsp lemon cream and then finally cover it with another 1 tbsp batter. This is all quite fiddly and I had the heat up too high for the first batch so trying to get all of these different elements into the pan before I needed to flip each ball was all very hectic.

I abandoned the spoons for the second batch and popped the batter and lemon cream into two separate piping bags. Much simpler! I also turned the heat down to low so the whole process felt much calmer :) After you've added your two lots of batter and cream to each cavity, after 3-4 minutes the balls should be ready to flip. When we make regular pancakes, we always wait for the first few bubbles to appear on the surface so we know we're ready to flip them and these little balls were the same. They're also pretty easy to slide around and check how well cooked they are underneath. I spun them round with the aid of two teaspoons but you can use cocktail sticks if you prefer.

They come out of the pan very easily and after you transfer them to a plate, liberally sprinkle them with icing sugar to make them look really pretty.

I read up on whether you need to invest in one of these pans to make the pancake balls and the unfortunate answer is that you do if you want the ball shape which after all, makes them pretty cute. Although you probably won't be making lots of different creations with this pan, the flavour combos are endless and I'm already dreaming up both sweet and savoury ideas for them :)

I squirrelled away a few of them for hubby tonight and just thought I'd check out whether they're still good cold and I am very pleased to confirm that they absolutely are -- think doughnut texture and super yummy! 

My boys and I have already come up with our next few flavour combos - stay tuned ;-) 

Lemon & Mascarpone Pancakes

adapted from Williams Sonoma's Lemon-Mascarpone Filled Pancakes

Makes around 20 pancake balls

Ingredients

• 80G MASCARPONE
• 80G LEMON CURD
• 250G PLAIN FLOUR
• 3/4 TSP BICARBONATE OF SODA
• 1 TSP BAKING POWDER
• 1.5 TBSP CASTER SUGAR
• 1/2 TSP SALT
• 1/2 LEMON, ZEST ONLY
• 3 EGGS, SEPARATED
• 420ML BUTTERMILK
• 100G MELTED BUTTER
• ICING SUGAR, TO DECORATE

Method

1. To make the Lemon & Mascarpone Cream, put the mascarpone and lemon curd into the bowl of a freestanding mixer and beat for around 3 minutes until smooth
2. Cover and refrigerate until you're ready to make the pancakes
3. Place all the dry ingredients (flour, bicarb, baking powder, caster sugar, salt and lemon zest) into a bowl and stir to combine
4. Put the egg yolks in a separate bowl and whisk lightly
5. Add the buttermilk and again whisk lightly until combined
6. Whisk the egg and buttermilk mixture into the dry ingredients until combined - you will have a thick and lumpy mixture at this stage
7. Whisk the egg whites to stiff peak
8. Gently fold the egg whites into the batter in two additions and ensure that the mixture is all combined
9. Place the batter and the lemon cream into two separate piping bags
10. Melt the butter
11. Place the pan on a low heat and add a teaspoon of butter to each cavity
12. When the butter is bubbling gently, add around 1 tbsp batter into each cavity
13. Then insert the tip of the lemon cream bag gently into the top of the batter and add 1/2 teaspoon cream
14. Cover this with another tablespoon of batter
15. When little bubbles start to appear on the surface of the batter, it's time to flip them gently using 2 teaspoons to help rotate them
16. Cook the other side for around another 3 minutes
17. It's easy to rotate the pancake balls in their cavity so you can check that you're happy they're cooked all around
18. When cooked, gently remove them from the pan and transfer to a plate
19. Sprinkle them with icing sugar
20. They are best eaten warm but are also yummy cold so be sure to make up a whole batch and you can eat them later for a sweet snack :)

Pumpkin Dutch Baby With Maple Pecan Butter

Who's excited about Pancake Day? Our boys are so excited and I just know we'll be making them pancakes for breakfast, they'll get them at school and will demand them for dinner too! We are huge pancake fans in this house -- the boys would eat them every day if they could but we restrict them to once or twice a week. This is a different kind of pancake -- possibly my new favourite kind -- that I've been trying out in advance of the big day in a couple of weeks.

Ever had a Dutch Baby? Making pancakes generally means hubby standing at the stove flipping a neverending supply of them onto our plates and our boys can eat a LOT of pancakes. After about 20 minutes, they declare they're full and he finally gets to eat his share. So if breakfast time is similar in your house and you haven't tried a Dutch Baby, this scenario will melt into the background. Cue one giant pancake, extremely filling, that you bake in the oven and then you all get to eat it together with your favourite toppings. Especially a cute little recipe for Maple Pecan Butter that is simply to die for. Looking good?

So I think I've said once or twice on here that Pumpkin is one of my favourite ingredients. I know it's more autumnal than winter, but when the weather is bleak outside, you need something to cheer you up and pumpkin makes a very filling and hearty ingredient (plus it's a vegetable so that must get a big tick!) I first fell in love with pumpkin when we used to visit my parents in Toronto and bought tins of Pumpkin Waffle mix from Williams-Sonoma. They are the best. But you can only get it around Halloween in their stores and we don't have the opportunity to travel to Canada right now. So I decided to bring the Pumpkin to a Dutch Baby and I promise you, this is amazing - the Pumpkin Dutch Baby with Maple Pecan Butter.

So if you're going the full mile and making the Maple Pecan Butter too (and I seriously suggest you put in the effort as it transforms the dish) you'll start the day before you plan to eat. I had some maple butter years ago in a London breakfast cafe with waffles and it was amazing. The consistency is very smooth and soft -- I refrigerated mine as I wanted the butter a little harder and this worked but it does soften up relatively fast once out of the fridge. I thought it would be as simple as softening some butter and adding the maple syrup and pecans and it is a bit more complicated than that -- but not too much! You do need a candy thermometer as you first need to gently heat the maple syrup and cinnamon stick to soft ball stage (240 degrees), then remove it from the heat, remove the cinnamon stick and add the butter. Then transfer it to a stand mixer and beat with the paddle attachment for 8 to 10 minutes. It will transform pretty quickly -- I wasn't happy with the consistency after 8 minutes (not firm enough) and less than 2 minutes later it had completely transformed so do keep an eye on it. Mix through the pecans and pop it on to some clingfilm and roll it into a sausage shape. Then refrigerate until you need it but mine had around 24 hours in the fridge. The ratios of the ingredients are 2:1 maple syrup:butter if you want to upscale it and make more. It keeps for around 2 weeks in an airtight container in the fridge.

The Pumpkin Dutch Baby itself it very straightforward. Think making pancakes and it's a one bowl and one skillet recipe. All of the ingredients go in the one bowl to be beaten. The one things to remember is that the eggs and milk need to be at room temperature. The skillet is heated in the oven so it's very hot, then the butter added and finally the batter. Then popped back in the oven for around 15-20 minutes. The outsides should be puffed and golden; the insides more of a custardy consistency. When you plan to serve this, it's best to have everyone sat ready at the table as it can deflate quickly -- so it's out of the oven, toppings on and onto the table in a couple of minutes to have the full effect.

This is delicious. The inside is like a pudding | custard and I love the orange tinge that the pumpkin brings to it. As the Dutch Baby itself doesn't have sugar or sweeteners in it, it does need lovely, sweet toppings. Mine had the Maple Pecan Butter, extra pecans, icing sugar and maple syrup to crown it -- you don't need all of these (I think it would be delicious with caramelised banana or lemon and sugar or just maple syrup or honey) but it's one of those dishes you really want to dress to impress.

And the great thing about a Dutch Baby is that if you think of it just like a pancake, you can make up your own variations with fruit inside the batter (apples, strawberries, bananas, blueberries) and really get creative.

If you fancy another alternative creation for the big day, you could also check out this fabulous Dulce De Leche & Mascarpone Crêpe Cake -- Dutch Baby for breakfast and Crêpe Cake for tea, anyone?!

I hope you all have a wonderful Pancake Day next week and would to hear what you're baking to celebrate :) xoxo

Maple Pecan Butter

adapted from Martha Stewart's Maple Butter

Ingredients

• 232G MAPLE SYRUP
• 166G BUTTER
• 15G PECANS, ROUGHLY CHOPPED
• 1 CINNAMON STICK

Method

• Place the maple syrup and cinnamon stick in a medium saucepan and heat gently until it reaches 240 degrees (soft ball stage) - this should take around 10-15 minutes and it's important to keep this on a gentle heat for that time
• Remove from the heat, remove the cinnamon stick and stir in the butter until it's melted
• Transfer it to a stand mixer with the paddle attachment and beat on low at first (to save splashing it everywhere), then gradually increase to a medium speed
• Keep beating for around 8 - 10 minutes but keep an eye on it from 8 minutes as it does change consistency very quickly - you're looking for it to turn opaque and have a smooth consistency
• Stir through the pecans
• Place onto a piece of clingfilm and roll it up into a sausage shape
• Refrigerate until set - mine was prepared 24 hours before I used it

Pumpkin Dutch Baby

Ingredients

• 3 LARGE EGGS at room temperature
• 170ML MILK (semi-skimmed or whole) at room temperature
• 150G PLAIN FLOUR
• 3 TBSP PUMPKIN PUREE
• 1 TSP VANILLA EXTRACT
• 1/4 TSP SALT
• 1 TSP PUMPKIN SPICE
• 15g BUTTER

Method

• Pre-heat the oven to 200 degrees (fan)
• Put the skillet into the oven and heat for at least 10 minutes
• Meanwhile, mix together all the ingredients (except for the butter) in a bowl with a whisk until smooth
• When the skillet's ready, remove from the oven and add the butter ensuring that the melted butter coats the bottom and sides of the skillet
• Immediately add the batter to the skillet and bake for around 15 minutes
• The Dutch Pancake is ready when the sides are golden and slightly puffed and the middle is a custard consistency
• Remove from the oven, add slices of Maple Pecan Butter, chopped pecans (toasted if preferred), maple syrup and icing sugar (or your preferred toppings)
• Serve immediately and enjoy with a huge smile on your face :)
• Happy Pancake Day!!