Sunday, July 13, 2014

Pineapple, Lime, & Mascarpone Baked Pancake with Dulce de Leche

Happy Sunday.

This morning has been one of those peaceful mornings where all I can do is sit back, sip a hot cup of peppermint tea, and reflect on a million different and completely irrelevant thoughts.

The main thing going through my mind lately is how complicated we have made our daily lives. I remember Sunday mornings when I was little that only allowed for family breakfasts, a relaxing day around the house, and a big Sunday dinner. Stores, if even open at all, opened late and closed by 6pm. There were no 24-hour mega marts. No 24-hour movie rentals. You didn't have a choice but to stay home and focus on your family.

What ever happened to those days?

I've decided today is going to be a stress-free, relaxing Sunday. This delicious breakfast is a great way to start a stress-free Sunday. Trust me. It really is.

Pineapple, Lime & Mascarpone Baked Pancake 
serves 4-5
3/4 c all-purpose flour
1/3 c sugar
1/2 tsp. salt
4 large eggs
4 tbsp. unsalted butter, divided (2 tbsp. melted, 2 room temperature)
2/3 c mascarpone cheese, room temperature
1/4 c lime juice
zest of 1 lime
1/2 tsp. vanilla extract
15 oz. can of pineapple rings
Dulce de Leche for topping

Preheat oven to 375. Place a 10 or 12 inch cast iron skillet inside to heat.

In a small bowl, mix together flour, sugar, and salt. In a large bowl, mix together eggs, mascarpone, melted butter, lime juice, lime zest, and vanilla. Add dry ingredients to the wet mixture. Mix until well combined.

Remove the hot skillet from the oven. Melt the remaining two tablespoons of butter in the hot skillet. Spread batter evenly in the skillet. Arrange pineapple rings in the batter, do not press down or over with the batter.

Bake at 375 for 20-25 minutes, or until the pancake is puffed and lightly browned.

Serve warm, drizzled with dulce de leche.

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