Adapted from The Picky Cook
Yields about 8-10 pancakes
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup sugar
pinch of salt
2 cups buttermilk
2 large eggs - lightly beaten
2 tablespoon unsalted butter - melted
1/3 cup mascarpone - lightly whisked with a fork
1 teaspoon vanilla extract
1 teaspoon of rosewater
zest of 1 lemon
Pre-heat oven to 150˚F so you can keep the pancakes warm while the others are cooking.
In a large bowl, combine the flower, baking powder, baking soda, sugar and salt.
To the dry ingredients, add the buttermilk, eggs, butter, mascarpone, vanilla, rosewater and lemon zest.
Stir all the ingredients until they are just combined. Do not over mix. And then let the batter rest for about 10 minutes. While the batter is resting, heat up your griddle or cast iron skillet slowly and brush with 1 tablespoon of butter. Once the batter is done resting, take a 1/4 cup of batter dropping it onto the griddle or cast iron skillet. Cook until bubbles form along the sides. Flip. Then cook until browned.
Once they’re done, put them on a plate in the warm oven until you’re ready to serve. Top with warm maple syrup and a dollop of butter. Voila! Love on a plate.