AB&J Pancakes

October 25, 2017

I think I just made something that have reserved a spot for me in hell. I went a bit nuts with this, but after the first mouthful I was absolutely sold. This is a once in six months kinda thing. It's rich, tangy, nutty, arranged with delicious fluffy pancakes and a creamy dousing of creamed butter and sugar folded with mascarpone, left to melt over top.

Ingredients

2 Eggs

1 1/4 Cups White Flour

1 Cup of Milk

2 Teaspoons Baking Powder

25g Unsalted Butter

1 1/2 Strawberry Jam

1 1/2 Almond Butter

 

For the Topping

2 Cups of Mixed Berries, blended

4 Tablespoons of Caster Sugar

50g Butter, diced

2 Teaspoons Lemon Zest

2.5 Tablespoons of Mascarpone

 

Strawberry Jam

Almond Butter

Mixed Frozen Berries

Nuts and Seeds

 

Method

Rub together the flour, butter, baking powder then add the eggs and milk. Mix in well, then mix in the jam and almond butter until really smooth.

 

In mixing bowl, cream the caster sugar and butter with a beater until smooth. Then, on tablespoon at a time, add the blended berries and lemon zest until well combined. Mix in the mascarpone.

 

Fry the pancakes up, as many as you can at a time. Layer with nuts and seeds, frozen berries, almond butter (I did a couple of layers!) and jam. On top, adorn with the sweet delicious topping and some more berries. 

 

Enjoy!

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