Blackberry Mascarpone Pancakes
Marion blackberries, fresh mascarpone, soaked and sprouted flours, vanilla bean paste, pastured butter and eggs and a dollop of maple butter..
Blackberry Mascarpone Pancakes
For the Mascarpone
1 pint farm-fresh cream (not the ultra-pasteurized stuff from the grocery store)
1 teaspoon cream of tartar
Put the cream into the top of a double boiler set over shimmering (not boiling) water. Once the cream is warm, stir in the cream of tartar and stir continuously until the cream reaches 180 degrees F as measured by a thermometer. Immediately remove from heat and allow to cool to room temperature, stirring occasionally. Pour into a bowl lined with cheesecloth or a clean towel, cover and allow to stand at room temperature for 24 hours. Use within 2 days.
For the Soaked Flour
6 oz organic whole wheat pastry flour
3 oz filtered water
1 tablespoon buttermilk (can substitute whey or yoghurt)
Combine all ingredients in a glass bowl, cover loosely and allow to stand at room temperature for 24 hours.
For the Pancake Batter (informed by a ratio by Michael Ruhlman)
6 oz soaked flour
2 oz sprouted whole wheat flour
2 pastured eggs
2 oz cultured butter, melted
2 tablespoons mascarpone
1 teaspoon vanilla bean paste (substitute vanilla extract)
1 1/2 tablespoons rapadura
2 teaspoons aluminum-free baking powder
1 scant teaspoon fine sea salt
buttermilk as needed
Marion or other blackberries, halved if large
Whisk the mascarpone until fluffy, then whisk in the remaining wet ingredients. Combine the dry ingredients together in a separate bowl, then combine with the wet ingredients. Thin with buttermilk until thick but pour-able.
Method
Heat a comal or cast iron skillet over a little less than medium heat. Grease lightly with butter, then place small clusters of blackberries around the pan. Let the berries sizzle a bit, then ladle the batter over the top. Cook until golden brown, turning once. Serve hot from the pan with a dollop of maple butter.
This post is part of Real Food Wednesdays
ella said,
October 28, 2009 at 6:18 pm
yum! i would like to have these right now!
Ren said,
October 28, 2009 at 6:32 pm
Well, get cooking! Call me if you need help :)
sustainableeats said,
October 28, 2009 at 6:24 pm
Oh my – sorry we dont have any blackberries left in the freezer but I see a blueberry or raspberry version on the breakfast table tomorrow!
Ren said,
October 28, 2009 at 6:33 pm
Perfetto!
Jen said,
October 28, 2009 at 6:25 pm
These look SO good! Thanks for the info on making marscapone too. I’ve been stocking up on cream while it’s available from my farm. I will give these a try for sure.
Ren said,
October 28, 2009 at 6:34 pm
Thanks, Jen!
Melody Joy said,
October 28, 2009 at 8:16 pm
Those look incredible! I can’t wait to try this out!!
Ren said,
October 28, 2009 at 8:54 pm
Thank you, Melody Joy!
lynn byrd said,
October 28, 2009 at 10:08 pm
With a cuppa joe so thick that a spoon stands up in it.
Ren said,
October 28, 2009 at 10:18 pm
Now you’re talking :-)
Diane said,
October 29, 2009 at 9:48 am
OMIGOSH I have to try these….they look absolutely delicious!!! I was almost licking the screen!
Ren said,
October 29, 2009 at 10:20 am
Thanks, Diane!
Kim said,
October 30, 2009 at 10:10 am
Wow. My stomach just cramped up and demanded those pancakes!
Ren said,
October 30, 2009 at 5:24 pm
Thanks, Kim!
Tuesday Twister « Edible Aria said,
November 3, 2009 at 7:32 pm
[...] Blackberry Mascarpone Pancakes Marion blackberries, fresh mascarpone, soaked and sprouted flours, vanilla bean paste, pastured [...]
harcout breton said,
November 4, 2009 at 5:13 am
Yeah, absolutely mouth watering though I would prefer using vanilla beans extract on this for extra punch.