Orange Zest Pancakes with Whipped Mascarpone 

Serves: 4-6 / Makes 12 pancakes

Prep time: 15 minutes plus 15 minutes resting time
Cook time: 15 minutes

Ingredients:

Pancakes:
300g flour
50g sugar
3 ½ tsp baking powder
½ tsp salt
2 large eggs, room temperature
60ml neutral oil
325ml full cream milk
1 Tbsp vanilla paste or extract
Zest of 1 large orange

Whipped mascarpone:

125ml mascarpone cheese, softened but still chilled
125ml plain yoghurt
1 tsp vanilla paste or extract

Neutral oil, for cooking
Maple syrup or honey, for serving
Orange zest, for serving

Method:

For the pancakes:
In a large bowl, whisk flour, sugar, baking powder and salt together.

In a separate medium bowl, whisk eggs, oil, milk, vanilla and orange zest together until well combined.

Pour the wet ingredients into the dry and whisk until just combined.
You do not want to overmix the batter.
Let the batter rest at room temperature for 15 minutes.

Using a stainless steel or a good quality non-stick pan, heat a little drizzle of neutral oil over medium heat.
Wipe out excess oil from the pan using a piece of paper towel, leaving a thin film on the bottom of the pan.

Use a ¼ cup measure or a large serving spoon and dollop batter into the pan, leaving a good amount of space between each pancake.

Cook until very puffy and golden brown on both sides,
Repeat with the remaining batter.

For the whipped mascarpone:
Whisk mascarpone, yoghurt and vanilla together in a medium sized bowl.
Whisk until smooth, light and a little fluffy.

To serve:
Plate warm pancakes and drizzle with a little honey or maple syrup.
Finish with a dollop of the whipped mascarpone and freshly grated orange zest.

Serve alongside a cold glass of Robertson Winery Non-Alcoholic Mimosa and enjoy!

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