These decadent pancakes are made with chia seeds and mascarpone, then topped with juicy fresh plums. Slideshow:  Pancake Recipes 

December 2009


Credit: © Sarah Bolla

Recipe Summary test

25 mins


Ingredient Checklist


Instructions Checklist
  • In a large bowl, mix the mascarpone, sugar and egg yolks together. Gently fold the lemon zest, chia seeds and melted butter into the mixture and then carefully fold in the flour.

  • Beat the egg whites in a medium bowl until stiff, then lightly fold them into the mascarpone mixture making sure to maintain as much air and volume as possible.

  • Heat a large nonstick frying pan or griddle and brush it lightly with melted butter. Place 1/4 cup spoonfuls of batter into the pan and smooth them into a 5 inch rounds, 2 or 3 at a time if possible. Let them cook for 2 to 3 minutes on the first side or until golden brown and crispy on edges. Using a thin spatula, flip the pancakes as quickly as possible and cook on the second side until they have risen slightly, about 2 minutes. Transfer the pancakes to plates and serve immediately with freshly sliced plums and warm maple syrup.