Goat Cheese & Marscarpone Vanilla Bean Pancakes

Strawberry Rhubarb Syrup


1 stalk rhubarb, cut into 1/4 inch thick slices

7 ounces strawberries, chopped

1 cup granulated sugar

1/3 cup water

1 vanilla bean pod husk


Goat Cheese & Marscarpone Pancakes


2 tablespoons unsalted butter

2 ounces fresh goat's cheese, crumbled

1/4 cup marscarpone

1 cup flour

3 tablespoons granulated sugar

1 teaspoon baking powder

1/4 teaspoon cinnamon

1/4 teaspoon salt

1 egg

1 vanilla bean pod, split in half lengthwise

1 teaspoon vanilla extract

2/3 cup milk


Cinnamon Whipped Cream


1 cup whipping cream

2 tablespoons granulated sugar

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon


For the strawberry rhubarb syrup, bring all ingredients to a boil in a small saucepan over medium high heat. Reduce the heat to low and simmer, uncovered, until thickened and the berries and rhubarb and very soft and have nearly disintegrated, about 30 to 40 minutes. Remove from heat and allow to cool to room temperature.


For the goat cheese & marscarpone pancakes, melt the butter in a small saucepan over medium heat. Reduce the heat to low and add the goat cheese and marscarpone to the pan. Stir until the cheese has melted and a smooth mixture forms, about 3 to 5 minutes. Remove from heat and set aside.


In a small bowl, whisk together the flour, sugar, baking powder, cinnamon and salt. Set aside.


In the bowl of a stand mixer fitted with a whisk attachment, beat the egg at high speed until slightly frothy, about 1 minute. Scrape the inside of the vanilla bean pod over the bowl, allowing the dark paste to fall into the egg mixture. Add the vanilla extract and the cheese mixture and whisk at medium speed until combined. Add the milk and whisk for a minute more, then switch to the paddle attachment and add the dry ingredients at low speed, stirring until just combine

ed. Allow the batter to rest for 5 minutes while you heat a greased griddle and preheat the oven to 250 degrees Fahrenheit.


When water flicked onto the surface of the pan hisses and sizzles, it's ready for the batter. Scoop about 1/2 cup of batter onto the surface of the griddle, spreading it out in a circle shape with the back of a spoon as soon as it hits the surface. Allow to cook until bubbles start appearing on the surface, then flip it over and cook until golden. Place the pancakes on a baking sheet in the oven to keep warm while you prepare the remaining pancakes.


For the cinnamon whipped cream, beat all ingredients together in a bowl of an electric mixer with the whisk attachment until the cream is light and fluffy, about 3 to 5 minutes. Spoon the whipped cream over the stack of pancakes and top with the syrup. Makes about 7 medium-sized pancakes.

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