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Banana and Mascarpone Filled Pancakes
in Diana's Recipe Book
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|Servings: 4 servings (2 pancakes per serving)|
For The Pancakes:
4 oz. all-purpose flour
Pinch of salt
1/2 pint milk and water mixed
Solid vegetable shortening for frying (such as Crisco)
For The Filling:
8 oz. mascarpone cheese
2 medium bananas, mashed
1 tsp. lemon juice
2 tbsp. confectioners' sugar, plus a little extra for dusting
For the Pancakes:
Sift the flour and salt into a bowl, make a well in the center and break in the egg. Using a wooden spoon gradually work in the flour from around the sides and as the batter thickens add enough milk and water mixture to make a smooth, thin batter.
Melt a little of the solid vegetable shortening in a small frying pan, tip the excess into a small bowl then reheat the pan. Pour in a little batter and swirl it around so the base of the pan is thinly coated. Cook the pancake on one side and when brown turn it over and cook the other side. The mixture should make about 8 pancakes in total and the pan will need re-greasing after every two pancakes. As the pancakes are ready stack them in a tea towel to keep warm.
For the Filling:
Mix the filling ingredients together. Divide the mixture between the pancakes, fold pancakes into quarters and arrange on a flat ovenproof dish. Place pancakes (in ovenproof dish) in a 250 degree F (120 degree C) oven for a few minutes so the filling heats through. For serving, dust with confectioners' sugar.
Makes 4 servings (2 pancakes per serving).
|Date: May 3, 2003|