Lemon Mascarpone Pancakes

The ultimate pancake recipe. A few fancy tricks, some love, and quality ingredients to make the best pancakes ever.

Prep Time 15

Cook Time 15

Get your butter to room temperature, so it will blend smoothly.
Combine all the dry ingredients in one bowl and whisk together lightly to make sure everything is mixed.
Mash the banana, if you're using it, and put aside.
In a separate bowl combine all the wet ingredients. If you have a mixer, like a Kitchenaid, you should put the wet ingredients there.
Add the banana to the wet ingredients.
Blend all the wet ingredients together. If you're using a Kitchenaid, use the cookie paddle attachment on speed 4. It should take only a minute. Avoid over-mixing.
Slowly start adding the dry ingredients to the wet mixture. Add about a third, mix, then add more. Continue until everything has been mixed together.
The pancake batter should be smooth, with some lumps of butter and banana. The lumps should not be of dried flour. If there are flour lumps, continue mixing.
Once the batter is all together, add the blueberries. This will insure they get banged up.
On a stovetop, or electric burner, heat a frying pan on medium. Add a pat of butter to the pan.
Spoon the pancake batter into the pan. We usually try to fit 3.
When bubbles start to appear and break on the top of the pancakes, flip them over.
Cook for another 2 minutes, remove, and eat.

*You can replace the sugar with a tablespoon of honey.

**You'll need extra butter for the frying pan.

***The banana adds a bit of substance and weight to the pancakes, without adding much banana flavor. It's mainly there to add some thickness.