Fluffy Pancakes with Strawberry Compote
Ingredients
The Pancakes
-
1
cup
Bob’s Red Mill Homestyle Pancake & Waffle Mix
-
⅔
cup
water
The Strawberry Compote
-
2
cups
sliced fresh strawberries
-
½
tablespoon
sugar
-
1
tablespoon
water
-
½
teaspoon
lemon zest
The Vanilla Mascarpone
-
8
oz.
mascarpone
-
1
tablespoon
maple syrup
-
1
teaspoon
vanilla bean paste
Instructions
- Prepare the strawberry compote by combining strawberries, sugar, water, and lemon zest in a saucepan, bring to a boil, then simmer until thickened.
- For the vanilla mascarpone, mix mascarpone cheese, maple syrup, and vanilla bean paste in a bowl and set aside.
- In a bowl, combine pancake mix and water, whisk until smooth.
- Heat a griddle over medium-high heat and pour ¼ cup of pancake batter onto it.
- Cook pancakes until bubbly, then flip and cook until the center is cooked through.
- Serve pancakes topped with strawberry compote and vanilla mascarpone. Optionally drizzle with maple syrup.
Nutrition Facts (estimated)
Servings
6 pancakes
Calories
250
Total fat
14g
Total carbohydrates
30g
Total protein
6g
Sodium
200mg
Cholesterol
30mg
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