Ingredients2 whole eggs, separate
2 cups SweetStacks Gourmet Pancake Mix/Waffle Mix
1 1/3 cups Whole Milk
6 tablespoons canola oil
1 teaspoon lemon extract
¼ teaspoon ground nutmeg
¼ cup sugar mixed with 1-tablespoon ground cinnamon
4 oz. mascarpone cheese mixed with 2-tablespoons lemon curd
1 whole fresh lemon, zest and cut in slices
InstructionsIn mixing bowl, beat egg whites until stiff. In medium bowl, whisk egg yolks, pancake mix, milk, oil, extract, and nutmeg until well mixed. Fold eggs whites into batter using a large spoon. Spray griddle with non-stick cooking spray. Heat griddle to medium-high heat. For each pancake, pour ¼ cup batter onto griddle. Cook pancakes for about a minute or until bubbles in the center are just beginning to pop. Flip pancakes over with spatula, sprinkle each pancake with ¼-teaspoon cinnamon-sugar; cook for another minute or until down.
TO SERVE: Stack pancakes in 3’s and dollop with lemon mascarpone cheese. Garnish with lemon zest and a slice of lemon. Serves 5 (3 pancakes per person)
SERVING IDEA: Sprinkle fresh strawberry slices or blueberries around the serving platter to present the pancakes in a beautiful way! TO STORE: Store leftover pancakes in zip lock bags and store in refrigerator or freezer. TO REHEAT: Heat pancakes in toaster until crisp, spread with butter, sprinkle with cinnamon-sugar, and dollop with lemon mascarpone cheese.
NotesThis recipe was submited by Merry Graham of Newhall, CA.
We are happy to share her delicious, yummy recipe with you! Enjoy!!
TO STORE: Store leftover pancakes in zip lock bags and store in refrigerator or freezer.
TO REHEAT: Heat pancakes in toaster or oven until crisp.