Antonio Bachour: Pancakes with Mascarpone Cream and Berries

Mascarpone Cream

• 8 oz mascarpone
• 3 ½ oz heavy whipping cream
• 2 oz confectioners sugar

Pancakes

• 2 oz sugar
• 3 egg whites, from large eggs, chilled
• 10 oz all-purpose flour
• 12 oz buttermilk
• 3 ½ oz whole milk
• 2 oz unsalted butter, melted and cooled
• 4 egg yolks, from large eggs
• 4 tsp baking powder
• 1 tsp salt
• non-stick cooking spray, to grease

Assembly

• fresh berries, to serve
• maple syrup, to serve