Pancakes with mascarpone filling and strawberries
Today we have a new delicious recipe from @tinastausendschoen for you - pancakes with mascarpone filling and strawberries. This dish was prepared with our Adamant® Comfort Frying Pan.
The Adamant® Comfort Frying Pan is ideal for preparing this dish and is suitable for all stovetops. Thanks to the Frying Pan’s excellent heat conductivity, you can sear food gently or until crisp. This makes the Adamant® Comfort Frying Pan a true all-rounder on the stove.
25 min
Total Time
10 min
Cooking Time
15 min
Preperation Time
Ingredients
| 150 g | flour type 405 |
| 250 ml | whole milk |
| 3x | size M |
| 1 tbsp. | mineral water |
| 1 pinch | salt |
| 2-3 tsp. | clarified butter |
| 300 g | mascarpone |
| 200 g | plain yogurt |
| 50 g | sugar |
| 400 g | strawberries |
| 1 tsp. | vanilla extract |
Instructions
Step 1 of 5:
Put all the ingredients (except the clarified butter) for the pancake batter into a large bowl and whisk or mix with a hand mixer until smooth. (There should be no lumps visible in the batter.)
Step 2 of 5:
Let the batter rest for about 30 minutes.
Step 3 of 5:
Meanwhile, mix the mascarpone, yogurt, sugar, and vanilla. Wash the strawberries (set a few aside for decoration). Dice the remaining strawberries into small pieces and puree about 1/3 of them. Mix the diced strawberries with the puree and set aside.
Step 4 of 5:
Heat a little clarified butter in the Frying Pan and pour about one ladleful of batter into the hot Frying Pan. Let the batter set, then flip it over. Remove and keep warm. Continue like this until all the batter is used up.
Step 5 of 5:
Spread the pancakes with the mascarpone cream, scatter the diced strawberries on top, and fold them over.
