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
zest of 1 lemon
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 and lemon zest.Stir all the ingredients until they are just combined. Do not over mix.
Heat a skillet (i use cast iron - it makes the best pancakes) and brush it with butter. Once the skillet is ready - pour about 1/3 cup of the batter onto the skillet. Wait until the pancake bottom is golden brown and then flip. Cook until both sides are golden brown.
1 jar of blueberry jam
1 tbs water
heat in saucepan until syrup like consistency
serve the pancakes with blueberry syrup and fresh raspberries to sprinkle over top.