Equipment
Ingredients
Dry Ingredients
- 250 g all-purpose flour, sifted
- 45 g granulated sugar
- 30 g malted milk powder
- 10 g baking powder
- 3 g baking soda
- 5 g fine sea salt
Wet Ingredients
- 420 ml buttermilk, room temperature
- 60 g unsalted butter, melted and cooled
- 2 eggs, large, room temperature
- 10 ml vanilla extract
Mascarpone Swirl
- 125 g mascarpone cheese, softened
- 30 g powdered sugar
- 15 ml milk
Assembly & Garnish
- 150 g wild blueberries, fresh or frozen
- 1 lemon zest
- 30 g granulated sugar
Nutrition (per serving)
Method
Prepare the swirl mixture: In a small bowl, whisk together mascarpone, powdered sugar, and milk until smooth. It should have the consistency of toothpaste. Transfer to a piping bag and snip a small opening (3mm).
Combine the lemon zest and the 30g of granulated sugar in a small dish. Rub them together with your fingertips until fragrant (lemon sugar). Set aside.
Whisk together the flour, sugar, malted milk powder, baking powder, baking soda, and salt in a large bowl.
In a separate medium bowl, whisk the buttermilk, eggs, and vanilla. Slowly stream in the melted butter while whisking to prevent the butter from clumping.
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula only until no dry streaks remain. Lumps are acceptable; do not overmix.
Let the batter rest for 10 minutes at room temperature. This hydrates the flour and relaxes the gluten.
Preheat a non-stick griddle or skillet to 175°C/350°F (medium heat). Lightly grease with a small amount of oil or butter.
Pour approximately 80ml (1/3 cup) of batter per pancake onto the hot griddle.
Immediately pipe a spiral of the mascarpone mixture onto the surface of the wet batter, starting from the center and working outward.
Scatter a handful of blueberries (approx 12g) onto the wet batter, pressing them in slightly.
Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes. Check the underside is golden brown.
Flip carefully. Cook for another 1-2 minutes until the second side is browned and the pancake springs back to the touch.
Transfer to a warm plate. Dust generously with the reserved lemon sugar just before serving.
Chef's Notes
- To achieve a true 'Bistro' presentation, serve with thyme-infused maple syrup (warm maple syrup with a sprig of fresh thyme for 5 minutes).
- Do not press down on the pancakes after flipping; this compresses the air pockets created by the chemical leavening.
- If using frozen berries, keep them in the freezer until the exact moment you sprinkle them on the batter to minimize bleeding.
- The malted milk powder adds a savory, nutty backbone that balances the sweet fruit, but it can be omitted if unavailable.
Storage
Refrigerator: 2 days — Store cooked pancakes in an airtight container. Batter does not keep.
Freezer: 1 month — Flash freeze individually on a baking sheet before bagging.
Reheating: Reheat in a toaster or oven at 175°C until warm.
