Fruity Vanilla Bean Pancakes, stuffed with Strawberries and drizzled with a Mascarpone-Vanilla Bean Syrup will win everyone over!
Mothers Day is this weekend..in case you didn’t already know..since it’s evrrryywherrreee. My birthday was last weekend, so it’s been a pretty fun couple of weeks. Plus my parents arrive on Sunday..it’s the best mothers day present I could ask for. I’ve been so incredibly homesick lately.
Little things, Easter, birthdays, other holidays and excitements, are just not as fun and as celebratory when there is nobody around to enjoy it with you. They just all seem like less of a big deal. I’ve thrown big parties for my kids each year on their birthdays, and my oldest is about to be three, (Whaaat!?) but this year, there isn’t anyone around, so there will be no big party planning. To say I’m bummed out would be an understatement. Though I think my hubs is secretly happy with all the money we’ll save. 😉
Regardless, I’m homesick. My best friend is getting married next month and I was supposed to be in the wedding, now I’ll be lucky to even get there. Being clear across the country from everyone I know and love is a lot harder than I ever imagined it would be. C’est la vie..I’ll adjust.
Let’s talk breakfast! I literally look forward to it every night when I go to bed. Anyone else? I get a little to excited for my coffee and breakfast. During the week, it’s usually something simple, but on the weekends, we always make bigger breakfasts or brunchs. Me on Saturday, and my husband usually takes the job on Sundays. Which makes me love it even more!
My kids always ask for waffles or pancakes, with bacon..of couuuurse. I try to switch it up, because if it was up to them, it would be chocolate chip every week. I made these droolworthy pancakes a couple weeks ago and I still can’t stop thinking about them. SO.good.
The syrup though..oh man, I could just eat it with a spoon. Actually I did. Then I took the leftovers and drizzled it all over the top of homemade cinnamon rolls. Mouth.watering. It’s creamy, vanilla-y, tangy pure bliss. It completes the pancakes, don’t skip it!
Fruity Vanilla Bean Pancakes, stuffed with Strawberries and drizzled with a Mascarpone-Vanilla Bean Syrup will win everyone over!
Ingredients
- 3 eggs, separated
- 1 1/2 cups milk (I used 2%)
- 1 Tablespoon vanilla bean paste (or 1 vanilla bean scraped)
- 3 Tablespoons butter, melted
- 1 cup whole wheat pastry flour
- 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 Tablespoons sugar
- 1 teaspoon cinnamon
- 1 cup chopped strawberries, plus extra for topping
- Cooking Spray
- 1/4 cup mascarpone
- 1 cup powdered sugar
- 1 teaspoon vanilla bean paste
- 3 Tablespoons milk
- 1 Tablespoon maple syrup
Directions
- In a large bowl, whisk together the egg yolks, milk, and vanilla bean paste until frothy.
- Drizzle in the melted butter and whisk together.
- Add the flour, baking soda, powder, sugar, and cinnamon. Mix together until just combined.
- Stir in the strawberries.
- In a medium sized bowl, beat the separated egg whites until stiff peaks form. Carefully fold them into the pancake batter. Set aside for 5-10 minutes while you heat your griddle up to 375° and make the syrup.
- To make the syrup, in a medium sized bowl, stir together the mascarpone, sugar, vanilla bean paste, milk, and maple syrup until all it runs smooth. Add additional milk in 1 TB increments, if it is to thick.
- Spray your griddle with cooking spray and spoon batter on in 1/3 cup sizes. Cook for 3-4 minutes before flipping. (Once you start seeing the edges lift, and the top bubble up.)
- Cook for an additional minute or two, before serving, drizzled with the syrup and topped with additional strawberries if desired. Enjoy!