“Homemade Peach Pancakes with Mascarpone Cheese”

It was pancake morning…When my sister and I were kids, Mom’s pancakes were on the menu quite often. Even my Dad loved them and Mom never used a recipe. Since her passing I have tried and tried to duplicate her recipe. Her pancakes were so good, I use to eat them without syrup. They were always light and fluffy plus my husband loves pancakes. Well I believe I have come up with a recipe as close to Mom’s as I can get.  My recipe for Homemade Peach Pancakes with Mascarpone Cheese are delicious since fresh fruit is so good right now, I decided to add fresh peaches to my recipe. You get these little sweet bites of fruit with absolute fluffy goodness. What a way to get your morning started. You know how you always put butter in between each pancake for a buttery bite in each forkful? Well I’m doing you one better, use Mascarpone cheese instead. Mascarpone has a light, creamy, smooth texture and a slightly, sweet taste unlike cream cheese. We think of Mascarpone for Tiramisu most times but try this creamy confection in place of butter in this case. The Mascarpone melts on the warm pancakes like butter and the beat thing is Mascarpone cheese has 50% fewer calories than butter, low salt and gluten-free. Can you ask for more? Try my recipe for Homemade Peach Pancakes with Mascarpone Cheese and your favorite syrup. Your family will be begging for more as most kids do. You may want to double the recipe. Let me know what other fruit you add to your pancake recipe.

Homemade Peach Pancakes with Mascarpone Cheese

Homemade Peach Pancakes with Mascarpone Cheese

3/4 cup milk

2 T. white vinegar

1 cup unbleached all-purpose flour

2 T. granulated sugar

1 t. baking powder

1/2 t. baking soda

1/2 t. kosher salt

1 egg

2 t. melted butter

1 cup chopped fresh peaches plus extra for garnish

Mascarpone cheese

Maple syrup

In a small mixing bowl, pour milk and vinegar, creating sour milk. Let stand for 5 minutes; set aside.

In a large mixing bowl, combine flour sugar, baking powder, baking soda, and salt. Add egg and butter to sour milk, whisking until well combined. Pour milk mixture into the flour mixture, whisking constantly until evenly combined. Stir in fresh peaches. Let batter rest for 3-5 minutes.

While batter rests, heat a large skillet over medium to medium-high heat with butter flavored non-stick cooking spray or 1 T. butter. Pour 1/4 cup batter into skillet, repeating until you have 3-4 pancakes in skillet.

Cook until bubbles form and edges begin to brown, 3-4 minutes. Flip pancakes over and cook until golden brown.

Serve warm topped with Mascarpone cheese and syrup.

Makes about 8 pancakes.

Note: Batter can easily be doubled if larger quantity is needed. Do not skip the vinegar. This is what gives these pancakes their light and fluffy texture. Enjoy!