Mandarin Mascarpone Pancakes with Balsamic Berry Compote

vegetarian // serves 3-4 (makes 12 ~5 in. pancakes)

Fluffy + rich mandarin pancakes and a tangy + sweet mixed berry compote.

what you need:

for the mandarin mascarpone pancakes:

• 1 ¼ cup all purpose flour

• ¼ cup granulated sugar 

• 1 tbsp plus 1 tsp baking powder

• ⅛ tsp salt

• zest of 3 mandarins

• 1 cup milk

• ⅔ cup mascarpone

• 3 tbsp extra virgin olive oil

• 1 ½ tsp vanilla extract 

• 2 eggs, separated

for the balsamic berry compote:

• 1 ½ cup mixed berries. I like to use raspberries, blackberries, and blueberries.

• 2 tbsp balsamic vinegar

• 1 tbsp water

• 1 tbsp mandarin juice

• 1 tbsp honey

to serve:

• maple syrup to taste

• mandarins, to garnish

how to make it:

to make the batter:

1. in a large bowl, whisk together dry ingredients: flour, sugar, baking powder, and salt. add the mandarin zest and whisk to combine.

2. in a separate bowl, whisk together wet ingredients: milk, mascarpone, olive oil, vanilla extract, and egg yolks. it’s okay if the mixture is a bit lumpy.

3. in a clean bowl, whip egg whites to stiff peaks.

4. pour the wet ingredients into the dry and whisk to combine, leaving lumps. then, fold in the egg whites.

5. set batter aside to rest at room temp for at least 15 minutes, and up to 30 minutes.

to make the compote:

1. add all ingredients to a small saucepot: berries, balsamic, water, mandarin juice, and honey.

2. bring the mixture to a simmer, stirring and mashing to break up the berries.

3. allow to cook for 10-15 minutes or until a syrupy consistency is achieved, stirring occasionally.

4. reduce heat to the lowest setting and cover to keep warm.

to cook the pancakes:

1. heat a cast iron skillet over medium low heat.

2. lightly grease the skillet with oil (you won’t need to re-grease between pancakes). using an ice cream scoop or ¼ measuring cup, drop dollops of batter into the pan, gently swirling with the back of the scoop/cup to flatten the batter. you’ll want to do this to ensure the pancake cooks all the way through.

3. cook until bubbles form on the surface, then flip and cook until golden brown on the other side, about 2 minutes per side.

4. repeat with the remaining batter.

TIP: keep pancakes warm in a 200 F oven if you’re waiting to serve.

to serve:

stack 3-4 pancakes on a plate. spoon over warm compote. garnish with additional mandarin zest and a segment of mandarin, if desired. drizzle over with maple syrup and enjoy.