Pancakes with mascarpone filling and strawberries
Today we have a delicious new recipe from @tinastausendschoen for you – pancakes with mascarpone filling and strawberries. This dish was prepared using our Adamant® Comfort pan. .
The Adamant® Comfort Pan This pan is ideal for preparing this dish and is suitable for all types of cooktops. Thanks to its excellent heat conductivity, it allows for both gentle and crispy frying. This is what makes the Adamant® Comfort pan so special. 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 | Natural yogurt |
| 50 g | Sugar |
| 400 g | Strawberries |
| 1 tsp | Vanilla extract |
Instructions
Step 1 of 5:
Add all ingredients (except the clarified butter) for the pancake batter to a large bowl and mix with a whisk or hand mixer until smooth. (There should be no more lumps in the batter)
Step 2 of 5:
Let the batter rest for about 30 minutes.
Step 3 of 5:
In the meantime, mix mascarpone, yogurt, sugar, and vanilla. Wash the strawberries (set aside a few for decoration). Dice the remaining strawberries and puree about 1/3 of them. Mix the diced strawberries and puree and set aside.
Step 4 of 5:
Heat some clarified butter in the pan and add about a ladleful of batter to the hot pan. Let the batter set and then flip it. Remove and keep warm. Continue this process until all the batter is used up.
Step 5 of 5:
Spread the pancakes with the mascarpone cream, distribute the diced strawberries on top, and fold them.
