Mascarpone Rosewater Pancakes

in Breakfast, Pancakes

When I think of spring, the first thing that comes to mind is that scene in Bambi where all the birds are singing and being really lovey-dovey.  You remember that scene, don’t you? And Bambi, Thumper and Flower are all confused as to what’s happening and the owl starts to explain what being twitterpated means, but they totally don’t understand.

Looking back, what surprises me the most was that Thumper didn’t know what it was. If anyone out of the group would’ve known, it should’ve been him. I mean seriously, he’s the kid that grew up waaaay too fast and knew waaay too much about everything. Remember him egging poor, scared Bambi out onto the frozen pond? Remember how smooth of a skater he was with his hands behind his back just skating along?  He’s the type of kid that pushes your kid in the closet with a girl/boy, gives your kid their first cigarette, first joint or first sip of alcohol. He’s the kid no parent wants their kid to hang out with. Total bad apple.

I digress…if the owl had these pancakes on hand to sort of explain what twitterpated means, then they would’ve understood. Because these pancakes taste like love, romance….or twitterpatedness (word?). These seriously are the most romantic pancakes I’ve ever tasted. Correction: these are the most romantic food I’ve ever tasted. Forget oysters, forget chocolate…forget all the supposed romantic food. Mascarpone Rosewater Pancakes are the taste of loooooove.

Mascarpone Rosewater Pancakes

Adapted from The Picky Cook

Print this recipe!

Yields about 8-10 pancakes

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/3 cup sugar

pinch of salt

2 cups buttermilk

2 large eggs – lightly beaten

2 tablespoon unsalted butter – melted

1/3 cup mascarpone – lightly whisked with a fork

1 teaspoon vanilla extract

1 teaspoon of rosewater

zest of 1 lemon

Pre-heat oven to 150˚F so you can keep the pancakes warm while the others are cooking.

In a large bowl, combine the flower, baking powder, baking soda, sugar and salt.

To the dry ingredients, add the buttermilk, eggs, butter, mascarpone, vanilla, rosewater and lemon zest.

Stir all the ingredients until they are just combined. Do not over mix. And then let the batter rest for about 10 minutes. While the batter is resting, heat up your griddle or cast iron skillet slowly and brush with 1 tablespoon of butter. Once the batter is done resting, take a 1/4 cup  of batter dropping it onto the griddle or cast iron skillet. Cook until bubbles form along the sides. Flip. Then cook until browned.

Once they’re done, put them on a plate in the warm oven until you’re ready to serve. Top with warm maple syrup and a dollop of butter. Voila! Love on a plate.



{ 19 comments… read them below or add one }

Katrina March 14, 2010 at 8:09 am

These sure do scream spring! I love your idea to use mascarpone. These look great!

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Naomi March 14, 2010 at 7:03 pm

I love the bambi reference! These look (and sound) amazing. Perfect Sunday morning food.

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mia March 14, 2010 at 7:29 pm

These are beautiful.
I don’t usually even like pancakes, but these look tempting. :)

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Ryan March 14, 2010 at 10:58 pm

Cuuuuuuuuuute!

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grace March 15, 2010 at 7:14 am

ah…thumper as a neer-do-well. i love it. :)
terrific and extremely unique pancakes, adrianna–my stomach growls.

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Adrianna March 15, 2010 at 7:05 pm

thank you ladies!

ryan, i thought you’d like this!

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Aysegul - nysdelight March 15, 2010 at 8:21 pm

hmm what a crazy combination – rose water – hmm will try this weekend!

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la mujer March 16, 2010 at 1:49 pm

poor thumper…these pancakes look so yummy. great idea with mascarpone and rosewater, will give them a try this weekend!

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Xiaolu @ 6 Bittersweets March 20, 2010 at 12:08 pm

With an intro and recommendation like that, I can’t not try these! Chocolate is the most romantic food to me at this point, but I’m sure these would be a serious challenger. Thanks for sharing this!

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snewman.622 March 26, 2010 at 7:50 pm

Where do you buy rosewater? The pancakes sound wonderful!

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Adrianna March 26, 2010 at 8:06 pm

snewman, you can buy rosewater at whole foods. if you’re in la, i’d venture over to surfas in culver city (pretty inexpensive).

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noida April 28, 2010 at 1:58 pm

Would you be so kind and tell me how much approximately does the cup contain? I’m from outside US and not sure if it means the same as here (we mean approx. 250 ml by a cup). I really want to make these soon and I don’t want to mess it up :)

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Adrianna April 28, 2010 at 3:31 pm

Hi Noida, You’re correct. One cup equals 250 ml. If you follow the approximate conversions, which I wrote out below, you should be just fine. Good luck!

2 cups all purpose flour = 500 ml

1 teaspoon baking powder = 5 ml

1/2 teaspoon baking soda = 2 ml

1/3 cup sugar = 75 ml

pinch of salt

2 cups buttermilk = 500 ml

2 large eggs – lightly beaten

2 tablespoon unsalted butter – melted = 15 ml

1/3 cup mascarpone – lightly whisked with a fork = 75 ml

1 teaspoon vanilla extract = 5 ml

1 teaspoon of rosewater = 5 ml

zest of 1 lemon

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noida April 29, 2010 at 12:47 am

Thanks a lot for such a quick answer! I’ll be probably making these during the weekend, so I’ll let you know how it went :)

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noida May 1, 2010 at 9:40 am

I made them today and I have to say you’re right – they do taste a little bit like love :) Thank you very much for this recipe. I’ll definitely make these again.

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Paula null Wong May 17, 2010 at 4:07 pm

Question for you – is there any way I can get out of using the marscapone? It’s just an expensive ingredient where I live. I ate rosewater pancakes at a local restaurant today and fell in love. My search for a recipe brought me to your site, but the whole marscapone thing is going to be a problem if I’m to make these on a regular basis as it’s not an ingredient that I have at home. :)

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Adrianna May 17, 2010 at 4:25 pm

Hi Paula, I actually got this mascarpone at Trader Joe’s for around $3, so if you live near one, I’d suggest getting it there. Otherwise, I’d simply make buttermilk pancakes–below is a link to my maple bacon pancakes–just replace the bacon with a teaspoon of rosewater. Let me know how they turn out!

http://www.acozykitchen.com/maple-bacon-pancakes/

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stephanie September 15, 2010 at 2:16 pm

Hi Adrianna,

Where can you get rosewater from? these pancakes look so good, i cant wait to try them!

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Adrianna September 15, 2010 at 3:44 pm

I found mine (pictured) at Whole Foods in the baking section. But you can also find them at a lot of Middle Eastern markets. If you live in LA, I know that Surfas in Culver City has it and it’s pretty cheap there. Hope that helps!

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