Hello, lovely readers!
Today, I’m thrilled to share a dish that’s taken my weekend brunch game to new heights. Say hello to Matcha-Infused Pancakes with Fresh Berry Compote and Whipped Mascarpone! If you’re anything like me, weekends are the perfect time to spoil yourself and your loved ones with something a bit special, and these pancakes certainly fit the bill.
### Why Matcha?
You might be asking, “Why matcha?” Well, this vibrant green tea powder from Japan is not only packed with antioxidants, but it also brings a beautiful earthy flavor that’s wonderfully complemented by the sweetness of the berries and the creaminess of the mascarpone. Plus, it’s always fun to bring a touch of the exotic into your home kitchen, isn’t it?
### The Magic of Berry Compote
Let’s talk about the berry compote for a moment. There’s something utterly comforting about a warm, homemade berry compote drizzled over freshly made pancakes. It’s fruity, slightly tart, and oh-so-refreshing. The honey enhances the natural sweetness of the berries without overpowering their flavors. And when those berries start to sizzle and break down in the saucepan? Pure bliss.
### Smooth, Luxurious Mascarpone
To make this dish even more indulgent, we have whipped mascarpone. Mascarpone is already a velvety delight, but when you whip it with a bit of powdered sugar and a hint of lemon juice, it transforms into a luxurious topping that’s both light and rich. Trust me, it’s the ultimate creamy counterpart to the matcha pancakes and berry compote.
### The Joy of Cooking (and Eating!)
What I love most about making these pancakes is how they bring a sense of calm and creativity to my kitchen. The process is straightforward but immensely satisfying. It’s a wonderful way to start the day and a lovely way to share something special with family or friends.
Ready to give it a try? Let’s dive into the recipe!
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### Ingredients:
– 1 cup all-purpose flour (120g)
– 1 tbsp matcha powder (5g)
– 1 tbsp granulated sugar (12g)
– 1 tsp baking powder (5g)
– 1/2 tsp baking soda (2.5g)
– 1/4 tsp salt (1.5g)
– 3/4 cup buttermilk (180ml)
– 1 large egg
– 2 tbsp melted butter (30g)
– 1 tsp vanilla extract (5ml)
– 1 cup mixed berries (150g)
– 2 tbsp honey (30ml)
– 1/4 cup water (60ml)
– 1/2 cup mascarpone cheese (120g)
– 2 tbsp powdered sugar (15g)
– 1 tbsp lemon juice (15ml)
– Butter or oil for cooking pancakes
### Method:
#### Prepare Pancake Batter:
1. In a large bowl, whisk together the flour, matcha powder, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until well combined.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; some lumps are okay.
#### Cook the Pancakes:
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of the batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface and the edges start to set, about 2-3 minutes.
7. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
8. Transfer cooked pancakes to a plate and keep warm.
#### Prepare Berry Compote:
9. In a small saucepan, combine the mixed berries, honey, and water.
10. Bring to a gentle boil over medium heat, then reduce heat to low and simmer for about 5-7 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly.
11. Remove from heat and set aside.
#### Whip the Mascarpone:
12. In a small bowl, mix the mascarpone cheese, powdered sugar, and lemon juice until smooth and creamy.
#### Serve:
13. Stack pancakes on serving plates, top with a generous spoonful of berry compote, and a dollop of whipped mascarpone cheese.
14. Serve immediately and enjoy!
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I hope you enjoy making and devouring these matcha-infused pancakes as much as I do! They bring a playful twist to a classic breakfast favorite, and they never fail to impress.
Until next time, happy cooking everyone!
Cheers,
Al
Ingredients
– 1 cup all-purpose flour (120g)
– 1 tbsp matcha powder (5g)
– 1 tbsp granulated sugar (12g)
– 1 tsp baking powder (5g)
– 1/2 tsp baking soda (2.5g)
– 1/4 tsp salt (1.5g)
– 3/4 cup buttermilk (180ml)
– 1 large egg
– 2 tbsp melted butter (30g)
– 1 tsp vanilla extract (5ml)
– 1 cup mixed berries (150g)
– 2 tbsp honey (30ml)
– 1/4 cup water (60ml)
– 1/2 cup mascarpone cheese (120g)
– 2 tbsp powdered sugar (15g)
– 1 tbsp lemon juice (15ml)
– Butter or oil for cooking pancakes
Method
1. **Prepare Pancake Batter:**
– In a large bowl, whisk together the flour, matcha powder, sugar, baking powder, baking soda, and salt.
– In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until well combined.
– Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; some lumps are okay.
2. **Cook the Pancakes:**
– Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
– Pour 1/4 cup of the batter onto the skillet for each pancake.
– Cook until bubbles form on the surface and the edges start to set, about 2-3 minutes.
– Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
– Transfer cooked pancakes to a plate and keep warm.
3. **Prepare Berry Compote:**
– In a small saucepan, combine the mixed berries, honey, and water.
– Bring to a gentle boil over medium heat, then reduce heat to low and simmer for about 5-7 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly.
– Remove from heat and set aside.
4. **Whip the Mascarpone:**
– In a small bowl, mix the mascarpone cheese, powdered sugar, and lemon juice until smooth and creamy.
5. **Serve:**
– Stack pancakes on serving plates, top with a generous spoonful of berry compote, and a dollop of whipped mascarpone cheese.
– Serve immediately and enjoy!
