Mangia: Pancakes with Mascarpone Frosting.

Looking at the picture, our pancakes probably seem more like Crepes, but this had always been what we considered a pancake until we went to America. Every pancake day, every time Grandad made Cannelloni, every time Grandad just felt like making them, this is what we had.

We love the classic combo of a sprinkle of sugar with a squirt of lemon or orange juice on top of our Pancakes, but our absolute favourite topping/filling of all time is Sivouri's Bianco Ice Cream! Nothing beats a pancake parcel that quickly starts melting and running down your arm as you try and devour it as quickly as possible...cue the childhood memories of four very happy, but very sticky, children! 

This is another actual family recipe that Lucy put into #HowToBakeANewBeginning and is also one that will be in our cookbook. The Mascarpone frosting/cream was more of a spur of the moment, have a little bit of fun with some Italian ingredients, that actually turned out quite delicious kind of thing. We hope you enjoy it. 


For the pancakes:

4tbsp. Flour
2 tbsp. Sugar
2 Eggs
1 cup Milk
Touch of vanilla

For the mascarpone cream:

1/2 tub of mascarpone 3-4 tbsp powdered sugar depends on how sweet/sturdy you want it. 2-3 tsp lemon juice
Drop of vanilla

What to do:

In a mixing bowl, mix all of your pancake ingredients together. (Not the butter, that is going to be used for greasing the pan.)

Set aside for a few minutes while you whip up your frosting. Grandad used to do this as it allows your pancake mix to expand and settle.

In a separate bowl, whisk together your mascarpone, powdered sugar, lemon juice and vanilla. You can also add some grated lemon too for an added citrusy flavour.

Pop your cream in to the fridge until you are ready for it.

Now back to the pancakes:

Heat up a knob of butter in a frying pan. Give your pancake mix a gentle stir and with a ladle scoop out your batter and cover the base of your frying pan with a nice thin layer.

Allow to cook on one side until small bubbles start to form and then flip it over and cook until lightly golden. 

Flip on to a plate. Add another small knob of butter to your pan and continue this process with your remaining batter.

Once all the pancakes have cooled, (or not, you can have them warm and allow for the cream to melt too. It might be a little messier, but still delicious.) retrieve your cream from the fridge and place spoonfuls at the edge of a pancake and roll up, like your making cannelloni.

Dust with icing sugar and more grated lemon if desired.

And buon appetito.



  1. I love the idea of mascarpone frosting! I'm always making pancakes for friends, I'll have to try this next time!

    1. Let us know what you think and if you have any other good recipes for it! :) xx