Why do my pancakes tear when flipping?

The batter might be too thin, or you overcooked the first side. Let them set properly and use a wide spatula for flipping.

Can I skip the sweetener?

Yes, they'll be savory. Serve with savory toppings like smoked salmon or herbs.

How many eggs do I need for 350 g of mascarpone?

The recipe calls for 275 g of eggs — about 5 large eggs (roughly 55 g each). That's the right amount for the desired consistency.

Can I fry them in butter?

Yes, butter adds flavor, but they'll be more caloric. Fry over medium heat to prevent burning.

Pancakes based on mascarpone

Name: Pancakes based on mascarpone
Total time: 30 min
Yield: 2 порции
Cuisine: International
Ingredients: Mascarpone — 350 g; Chicken egg — 275 g; Bulk sweetener — 10 g; Cinnamon — 5 g

45min

640g

Nutrition per 100g

442

These pancakes are tenderness itself. Airy, light, with a hint of cinnamon, they are made without flour, and mascarpone gives them an incredibly creamy and smooth texture. A perfect breakfast for those who appreciate flavor without complicated recipes. Serve with berries or sour cream, and your morning becomes magical.

BreakfastConfectioneryDessert

WHAT YOU WILL NEED

From ingredients

4 products

Base

Binders

Sweeteners

Spices

SIMPLE PROCESS

Step by step recipe

The key to these pancakes is the right batter consistency. The mascarpone must be at room temperature to blend smoothly with the eggs. Blend thoroughly until no lumps remain. Fry over medium heat, not too long — they should stay slightly moist inside. Cinnamon adds warmth, but you can substitute with vanilla or citrus zest.

Step 1

Prepare the Ingredients

Take mascarpone out of the fridge in advance. Eggs should also be at room temperature.

Step 2

Whisk Eggs with Sweetener and Cinnamon

In a large bowl, combine 5 eggs (275 g), 10 g (about 2 tsp) granulated sweetener, and 5 g (1 tsp) cinnamon. Whisk with a hand whisk or mixer until frothy.

Step 3

Add Mascarpone and Blend Until Smooth

Add 350 g (about 1.5 cups) mascarpone and blend with an immersion blender or mixer until the batter is smooth and lump-free. The consistency should be like thin sour cream.

Step 4

Heat the Pan

Place a non-stick skillet over medium heat. Lightly grease it with oil if you're concerned about sticking.

Step 5

Cook the Pancakes

Pour a ladleful of batter onto the pan, spreading it out. Cook for 2–3 minutes until bubbles appear, then flip and cook for another 2–3 minutes until golden. Repeat with the remaining batter.

Step 6

Serve

Transfer the pancakes to a plate, serve warm with berries, sour cream, or honey. Enjoy!

CHEF'S TIP

Bring Mascarpone to Room Temperature

Take the cheese out of the fridge 30–40 minutes before cooking so it softens and blends easily. Cold mascarpone won't mix evenly.

Use a Blender for Smoothness

Hand-mixing may leave lumps. Use an immersion blender or mixer for a smooth, elastic batter.

Cook on a Non-Stick Pan Without Oil

The pancakes are fatty enough, so oil isn't needed. If worried about sticking, lightly grease the pan before the first one.

Don't Overcook Them

As soon as they are golden on one side (2–3 minutes), flip. Overcooked pancakes turn dry. They should remain tender inside.

SUBSTITUTIONS

Add your taste

Replace Mascarpone with Ricotta or Cream Cheese Ricotta yields a lighter texture, cream cheese gives a denser one. Both work, but the pancakes will be slightly less rich.
Use Honey or Sugar Instead of Sweetener Add 1–2 tablespoons of sugar or honey. Honey adds its own flavor, sugar makes the crust crispier.
Add Vanilla or Lemon Zest for Flavor Instead of cinnamon, add 1 teaspoon of vanilla extract or the zest of one lemon for a fresh, bright taste.
Serve with Berries or Yogurt Top with fresh berries, sour cream, or Greek yogurt for a lighter, fresher dessert.

HOW TO STORE

How to Store Mascarpone Pancakes

Cool the cooked pancakes on a wire rack, then place in an airtight container with parchment between layers. Refrigerate for up to 2 days. Reheat in a dry skillet for 1–2 minutes per side or in the microwave for 30–40 seconds. Freezing is not recommended — the texture becomes crumbly after thawing.

GOOD TO KNOW