The fact that I’m writing a post about pancakes right now is fitting since just today I gorged myself on pancakes. I can’t remember if we’ve talked about Milk & Honey on this blog yet, but my guess is that we have since it’s the best place on earth. Or at least the best breakfast place on earth. This morning (Sunday), Alana and I went to Milk & Honey. Obviously I ordered the pancakes AND the granola. I ate almost half my stack and felt SOOO full! We walked around the cute neighborhood before hopping on the Route 70 bus and heading back. Now as I lay in bed writing this post, I’m wishing I had taken home my leftovers. :-/
Kara and I knew we wanted to make pancakes with Valentine’s Day flair…hence the festive funfetti. But we also wanted to make them extra special…no ordinary pancakes here! We had already made pancakes with sour cream and we thought those were delicious. So this time we varied our recipe slightly and went with mascarpone cheese. Wow!!!
Even though I absolutely love Milk & Honey I definitely do not get there very often. It’s nice to know that I can make pancakes at home that are just as good as my favorite breakfast place. Better still, you can easily add in colorful funfetti and serve breakfast in bed to your honey. And that totally beats the crowds and prices at a restaurant.
Here's what you'll need
Start by measuring out your dry ingredients: flour, baking powder, baking soda, salt and sugar
Add 3 tablespoons of funfetti and mix to incorporate
Add the melted butter, buttermilk, eggs, lemon zest and vanilla. Stir to combine
Stir in the mascarpone cheese being careful not to overmix
Cook pancakes on a non-stick pan over medium heat. Flip when the pancake surface starts to bubble
Cook the other side too, just until golden brown
Serve with your favorite toppings. We went with butter, strawberries, raspberries, maple syrup and powdered sugar
These pancakes were perfectly moist…and so festive! 🙂
Yield: 12 or so pancakes
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1/3 cup sugar
pinch of salt
2 cups buttermilk
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted
1/3 cup mascarpone cheese, whisked lightly
1 teaspoon vanilla
zest of 1 lemon
3 tablespoons sprinkles/funfetti
Directions
In a large bowl, whisk together flour, baking powder, baking soda, sugar and salt. Stir in 3 tablespoons of sprinkles/funfetti.
To the dry ingredients, add the buttermilk, beaten eggs, melted butter, mascarpone, vanilla and lemon zest. Stir until just combined, do not over mix the batter.
Heat a large, non-stick skillet brushed lightly with butter. Pour about ¼ cup of the batter onto the skillet for each pancake. Cook the pancakes over medium heat. Cook for about 2 minutes on the first side, or until bubbles appear all over the surface. Flip them carefully and cook for about a minute on the other side. Repeat with the remaining batter.
Source: adapted from Picky Cook
