February can get a little dreary what with the seemingly endless frigid days, but there is one wonderful silver lining that makes us appreciate these wintry weeks so much more: its national pancake month! Not that you needed an excuse to heat up the griddle and stock up on syrup, but now you have one so get to whisking. We decided to celebrate by trying out a recipe from one of our fave cookbook writers. We usually make her lemon-poppy seed pancakes (which are absolutely delectable) but we decided to go with her berry-mascarpone version and they were just the ticket. The mascarpone gives them a wonderfully creamy texture and sure, blackberries are totally not in season, but a little bit of summer produce is like a party in your mouth when the snow is piled high outside so we decided they were worth it. Topped with vanilla bean maple syrup that Caroline picked up in Vermont a couple weeks ago and paired with slow-cooked scrambled eggs sprinkled with sea salt and pepper, well, it was a brunch match made in heaven.
Berry-Mascarpone Pancakes from Cook 1.0
In a large bowl combine:
2 cups unbleached all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
1/3 cup sugar
a pinch of salt
To dry ingredients, add:
2 cups buttermilk
2 large eggs, lightly beaten
2 Tbsp. unsalted butter, melted
1/3 cup mascarpone, lightly whisked with a fork
Stir all the ingredients together until they are just combined.
Heat your skillet or pan to medium-hot and brush it with a bit of butter. If a drop of water dropped onto the pan starts to dance, you are in the ballpark.
Slowly pour about 1/3 cup of the batter onto the skillet.
Sprinkle a few chopped berries on the dollop of pancake batter as it is cooking.
Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with remaining batter and more berries.
Top with sweetened fresh whipped cream, sifted powdered sugar, or, as we did, vanilla bean maple syrup.