Peach & Mascarpone Pancakes | Gf Recipe

In a large bowl whisk together gluten-free flour, baking powder, baking soda, sugar and salt until evenly combined.

In a medium bowl whisk the egg, buttermilk, vanilla and melted butter until smooth.

Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. The batter should be slightly lumpy — do not overmix. If batter seems very thick, add up to 2 tbs extra milk to reach a pourable but not runny consistency.

Let the batter rest 5 minutes while you heat the skillet; this hydrates the gluten-free flour and improves texture.

Heat a nonstick skillet or griddle over medium heat. Brush with a small amount of butter or oil and keep a folded paper towel handy to wipe between batches.

For each pancake, pour about 1/4 cup batter onto the hot skillet, spacing pancakes about 2 inches apart. Cook until bubbles form across the surface and edges look set, 2–3 minutes.

Flip and cook the second side until golden and cooked through, about 1–2 minutes more. Transfer cooked pancakes to a warm oven (200°F / 95°C) while you cook remaining batter, adding more butter/oil to the skillet as needed.

In a small bowl combine mascarpone, maple syrup (or honey), lemon zest and lemon juice. Stir until smooth and spreadable. Taste and adjust sweetness or lemon to preference.

If the mascarpone is very firm, let it sit at room temperature 10 minutes or gently whisk with a fork to loosen before serving.

Warm the peach preserves: place preserves in a small saucepan over low heat and stir until loosened and glossy, about 2–3 minutes. Alternatively microwave in a small bowl for 20–30 seconds and stir.

Toss the fresh peach slices with 1/2 tsp lemon juice to prevent browning and to brighten flavor.

Stack 3 pancakes per serving on plates. Spread about 1 to 1 1/2 tbs mascarpone mixture over each pancake stack, allowing some to drizzle down the sides.

Spoon 1 to 2 tbs warm peach preserves over the mascarpone and arrange a few fresh peach slices on top.

Dust lightly with powdered sugar if desired and garnish with fresh mint leaves.

Serve immediately while pancakes are warm. Extra mascarpone and preserves can be served on the side.