Pancakes with Strawberries and Mascarpone
- For the pancakes
- 300 milliliters milk
- 150 grams Pastry flour
- 2 eggs
- 2 egg yolks
- 30 grams sugar
- 1 pinch salt
- 30 grams melted butter
- 2 centiliters Grand Marnier
- 50 grams butter (for cooking)
- For the mascarpone sauce
- 1 teaspoon Instant pudding (vanilla)
- 200 milliliters milk
- 2 tablespoons sugar
- 1 Vanilla bean
- 150 grams Mascarpone
- 50 grams toasted Almond slivers
For the pancakes, mix all the ingredients to make a smooth batter and cook 8 thin pancakes on a pan with butter.
For the sauce, mix the instant pudding with a little cold milk. Halve the vanilla pod lengthwise and scrape out the seeds. Boil milk with sugar and vanilla, stir in pudding mixture and cook about 3 minutes, stirring. Remove from heat and stir in the mascarpone.
Rinse strawberries, remove stems and cut in half or quarters. Mix with sugar, Grand Marnier and a dash of lemon. Infuse for about 10 minutes.
Top the pancakes with strawberries and a little mascarpone sauce. Dust with icing sugar and serve garnished with fresh mint.