Estas panquecas de mirtilo são a forma perfeita de começar o dia ou de desfrutar de um brunch de fim de semana. Fofas, leves e repletas de mirtilos suculentos, são elevadas a um novo patamar com um creme de mascarpone e café aveludado e sofisticado. A combinação do doce da fruta com o amargo do café e a riqueza do queijo italiano é simplesmente divinal.

Ingredientes

Creme de Café e Mascarpone:

  • 1 colher de sopa de Espresso acabado de fazer (ou instantâneo), resfriado
  • 125g de Mascarpone
  • 1 colher de sopa de açúcar de confeiteiro

Panquecas de Leite Coalhado:

  • 1 xícara de soro de leite coalhado (leite ácido)
  • 1 ovo
  • 30g de manteiga sem sal derretida
  • 1 xícara de farinha simples
  • 1.5 colheres de chá de fermento em pó
  • 1/4 colher de chá de sal
  • 1/2 xícaras de mirtilos (frescos ou congelados)
  • Opcional: mel para pôr em cima

Preparação

  1. Para fazer o creme de mascarpone: Misture tudo e misture bem, reserve na geladeira.
    Para fazer as panquecas:
  2. Peneire a farinha, o fermento e o sal. Deixe de lado. Em uma tigela, misture o leite coalhado, o ovo e a manteiga derretida resfriada.
  3. Adicione a mistura de farinha peneirada, açúcar e mirtilos.
  4. Misture, mas não misture demais (um pouquinho de grumos aqui e ali está bem).
  5. Cozinhe-os em uma frigideira (você pode usar manteiga se desejar, mas eu não usei nenhum quando fiz o meu em uma panela antiaderente).
  6. Para servir: Coloque um pouco do creme no topo e regue com mel.

Ready for a truly decadent breakfast? Find the English recipe below.

Buttermilk Blueberry Pancakes with Coffee Mascarpone Cream

This recipe takes the beloved classic, buttermilk blueberry pancakes, and elevates it into something truly special with a sophisticated, Tiramisu-inspired topping. The light and fluffy pancakes, bursting with juicy blueberries, provide the perfect base for the rich, tangy coffee-infused mascarpone cream. It’s a delightful combination of flavours and textures that feels indulgent enough for a special occasion but is easy enough for a lazy weekend brunch.

The key to perfect, fluffy pancakes is not to overmix the batter; a few lumps are perfectly fine and are the secret to a tender crumb. Using buttermilk also contributes to their light texture, reacting with the baking powder to create a great lift as they cook. The mascarpone cream can be whipped up in moments and kept in the fridge, ready to transform your stack of pancakes into an elegant dessert-for-breakfast.

Serve these warm from the pan with a generous dollop of the coffee mascarpone cream and a drizzle of honey or maple syrup to finish. While blueberries are the classic choice, you could easily substitute them with raspberries or chopped strawberries when they are in season.

Ingredients

For the Coffee Mascarpone Cream:

  • 1 tbsp freshly brewed (or instant) espresso, cooled
  • 125g Mascarpone cheese
  • 1 tbsp icing sugar

For the Buttermilk Pancakes:

  • 1 cup (240ml) buttermilk
  • 1 large egg
  • 30g unsalted butter, melted and cooled
  • 1 cup (125g) plain flour
  • 1.5 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 1/2 cup of blueberries (fresh or frozen)
  • Optional: honey or maple syrup, to serve

Method

  1. First, make the mascarpone cream. In a small bowl, combine the cooled espresso, mascarpone, and icing sugar. Whisk until smooth and well-combined, then cover and keep it in the refrigerator until ready to serve.
  2. To make the pancakes, sift the flour, baking powder, and salt together into a large bowl. In a separate jug or bowl, whisk together the buttermilk, egg, and cooled melted butter.
  3. Pour the wet ingredients into the dry ingredients. Add the blueberries and gently fold everything together with a spatula or wooden spoon until just combined. Do not overmix; a few lumps in the batter are okay.
  4. Heat a non-stick frying pan or griddle over a medium heat. If you’re not using a non-stick pan, you may need to grease it with a little butter.
  5. Pour or ladle about 1/4 cup of batter per pancake onto the hot pan. Cook for 2-3 minutes, or until bubbles start to appear on the surface and the edges look set.
  6. Flip the pancakes and cook on the other side for another 1-2 minutes until golden brown.
  7. Serve the pancakes immediately in a stack, topped with a generous dollop of the coffee mascarpone cream and a drizzle of honey or maple syrup, if desired.