Blueberry Mascarpone Pancakes

• FOR THE PANCAKES:
• 2-1/4 cups All-purpose Flour
• 3 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1/4 teaspoons Cinnamon
• 3/4 cups Granulated Sugar
• 1-1/4 cup Milk
• 3/4 cups Mascarpone Cheese
• 3 whole Eggs, Yolks Separated From The Whites
• 1/2 teaspoons Vanilla Extract
• 1 cup Fresh Blueberries
• FOR THE BLUEBERRY SAUCE:
• 1 cup Water
• 1/2 cups Granulated Sugar
• 1/2 pounds Fresh Blueberries
• 1/2 teaspoons Blueberry Balsamic Vinegar

1. 1. In a large bowl, whisk together the flour, baking powder, salt, cinnamon and sugar. In another bowl, whisk together the milk, mascarpone cheese, egg yolks and vanilla extract. Pour the wet mixture into the dry mixture and gently whisk it all together until just combined into a uniform batter.
2. 2. With a hand mixer or a stand mixer, whip up the egg whites that you separated from the yolks until they form stiff peaks and are cloud-like. With a spatula, gently fold the egg whites along with the blueberries into the pancake batter.
3. 3. Cover the bowl of batter and let it rest in the refrigerator for 30 minutes. In the meantime, make the simple blueberry sauce! Combine the water, sugar and blueberries in a small pot and bring it to a low boil over medium heat. Let it cook and thicken for 10 minutes. Add in the blueberry balsamic and let it cook for another 2 minutes. Take it off the heat and set it aside.
4. 4. Then preheat your pancake griddle to medium heat. Spoon the batter onto the hot griddle in your preferred size of pancakes and leave space between each. Cook the pancakes for about 4 minutes on each side, until they are puffy and golden. Then just plate them and serve with a generous drizzle of the blueberry sauce. Enjoy!

allpurpose, baking powder, ubc, ubc, sugar, milk, mascarpone cheese, eggs, vanilla, fresh blueberries, water, sugar, fresh blueberries, vinegar

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/blueberry-mascarpone-pancakes/ (may not work)