Pancakes & French Toast Recipe

Make batter

Whisk together 2 cups all-purpose flour, 2 tbs granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a large bowl. In a separate bowl combine 2 cups buttermilk, 2 large eggs, 4 tbs melted butter and 1 tsp vanilla extract. Pour wet into dry and stir gently until just combined; small lumps are fine. Let rest 5–10 minutes.

Cook pancakes

Heat a nonstick skillet or griddle over medium heat and brush with a little neutral oil or 1 tsp butter. Pour 1/4 cup batter per pancake onto the hot surface. Cook until bubbles form and edges set, 2–3 minutes, then flip and cook 1–2 minutes more until golden and cooked through. Keep warm in a low oven (200°F / 95°C) while finishing remaining pancakes.

Make custard

In a shallow bowl whisk together 3/4 cup whole milk, 1/2 cup heavy cream, 2 large eggs, 1 tsp vanilla extract, 1/2 tsp ground cinnamon and 1/8 tsp grated nutmeg until homogenous.

Soak and cook brioche

Dip each brioche slice (3/4-inch thick) into the custard for 10–15 seconds per side, allowing it to absorb but not become soggy. Heat a skillet over medium heat with 1 tbs butter. Cook soaked slices 2–3 minutes per side until golden brown and warmed through. Keep warm in oven at 200°F / 95°C.

Prepare mascarpone cream

In a chilled bowl combine 8 oz mascarpone cheese, 3 tbs powdered sugar, 1 tsp vanilla bean paste (or extract) and 1/4 cup heavy cream. Whisk until smooth and slightly fluffy but still pipeable. Taste and adjust sweetness. Transfer to a piping bag or spoon into a bowl and chill briefly.

Candying (optional quick glaze)

If you want a slight candied sugar top on the cream: sprinkle 1 tbs granulated sugar over dollops of mascarpone and use a kitchen torch to lightly caramelize until sugar melts and browns. Alternatively, omit torch and keep as creamy mascarpone.

In a small saucepan combine 2 cups mixed berries, 2 tbs granulated sugar and 1 tsp lemon juice. Cook over medium heat, stirring occasionally, until berries break down and sauce thickens slightly, about 6–8 minutes. Remove from heat and let cool slightly. If you prefer a smoother compote, mash gently or pulse with a fork.

Cook 8 slices streaky bacon in a skillet over medium heat until crisp, turning as needed, about 8–10 minutes. Transfer to paper towels to drain. Reserve 1 tbs of rendered bacon fat and discard excess, or use neutral oil if preferred. Warm 1/2 cup maple syrup and 1/4 cup caramel sauce together briefly in a small saucepan over low heat until combined and pourable.

Place 3 pancakes per serving (or 2 slices brioche French toast) on each plate. Spoon or pipe a generous dollop (about 2 tbs) of vanilla mascarpone cream onto the stack and, if desired, caramelize the top lightly with a torch for a candied effect.

Spoon 1/4 cup mixed berry compote over and around the pancakes or French toast. Arrange 2 slices of crispy streaky bacon on top or alongside each serving.

Drizzle 2 tbs of the warm maple-caramel mixture over the stack. Sprinkle 1 tbs toasted sliced almonds over the berries and cream. Dust with 1 tbs powdered sugar and serve with extra maple syrup on the side.

Serve immediately while warm.