Raw Caster Sugar
Delicately flavoured with a...
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Buttermilk pancakes with Brown Sugar Mascarpone
15 mins
15 mins
Easy
20
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- Ingredients
- Method
Ingredients
- 1½ cups self-raising flour, sieved
- ½ teaspoon baking soda
- 2 cups buttermilk
- 1 tablespoon Chelsea Raw Caster Sugar
- 1 large egg, lightly beaten
- 1 tablespoon butter, melted
- 1 pinch sea salt
- extra butter for frying
- 250g pot mascarpone cheese
- ¼ cup Chelsea Soft Brown Sugar
- ½ tablespoon water
- ½ teaspoon vanilla extract
- 2 cups mixed berries
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
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Method
In a large bowl, mix the dry ingredients including the sieved flour,Chelsea Raw Caster Sugar , salt and baking soda.
Add the egg, buttermilk, and melted butter into the bowl with the dry ingredients.
Using a large metal spoon, fold all the ingredients together scraping down the sides of the bowl at least once until a smooth batter forms. You can also use an electric mixer for this Step. Cover the batter and refrigerate for 20-30 minutes before cooking.
In a medium bowl, add Chelsea Soft Brown Sugar the mascarpone cheese and the vanilla essence. Beat until smooth.
In a small bowl, add the and just enough water to make the sugar into a very thick paste. Roughly swirl the brown sugar paste through the vanilla mascarpone, to make a marble effect. Cover and chill until ready to serve.
In a large heavy frying pan, on a medium-low heat, melt a little butter and swirl to coat the pan.
Stir the batter well, and use a ladle or jug to pour around a ¼ cup of batter into the frying pan to make each pancake. You should be able to cook 5 pancakes in a batch of pancakes about 8cm across.
Cook the pancakes, until bubbles form on the surface and they are golden underneath. Use a spatula to flip and cook the other side. Keep the pancakes warm while you cook the rest.
Serve warm with a small bowl of brown sugar vanilla mascarpone and berries.
Chelsea Products in Recipe
Raw Caster Sugar
Delicately flavoured with a...
Soft Brown Sugar
This popular sugar is used...
Reviews
What did you think of this recipe?
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- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
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- 1 tsp Edmonds Baking Powder
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- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
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- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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