Three magical words for you: CREAMY. MAPLE. MASCARPONE. I’m not even kidding you, this was a last-minute stroke of genius ordeal. I was like “oooh I have extra mascarpone — LET’S ADD MAPLE SYRUP!” and that was that. And I’m never going back. It was like eating a maple bar but 1000x better. And you KNOW maple bars are good. It’s like if a cloud and a maple bar had cute little blonde (dirty blonde?) babies that somehow accomplished world peace before learning to crawl. Those are some accomplished babies, I tell you what! Wait, are we still talking about sauce?
Really though. It’s simple: mix together (good) maple syrup and mascarpone. It turns into a creamy, thick, uh-mazing, sweet maple treat. No rhyming intended. Good luck not eating it all before the pancakes are done cooking. It could actually be a problem… so I’m really wishing you luck! Mascarpone is something I can find at the grocery here EN MASSE — it’s weird, actually, I’ve never seen so much mascarpone in my life. So… if you find me 300 lbs bigger in a few months, it’s because of this maple bar/cloud baby. Sorrrry!
As for the pancakes — this is my very first time ever using spelt flour! I bought it, excitedly, a few weeks ago at one of the healthy hippy dippy grocery stores here in Ubud. In case my typing-tone is unclear here (ha!) I actually LOVE the healthy hippy dippy grocery stores here! They’re amazing. And they have some crazy things I’ve never heard of but am sure would probably make my brain cells morph into genius cells. Crazy stuff, I tell you. Back to spelt: I was like “OMG FLOUR! I DIDN’T KNOW FLOUR EXISTED IN THIS HEMISPHERE! I WILL BUY IT ALL!” because, well, I was new. Then I discovered that the “normal” grocery store has “normal” flour and everything I’ll ever need (besides marshmallows and powdered sugar, which I’m SURE must exist but are clearly hiding themselves from my belly). So, now I do own “normal” flour (and it’ll be making an appearance here soon!), but I am loving the spelt flour for pancakes! It’s like… hearty! And dark! And yummy!
Plus: Cinnamon. I usually put at least 1/4 tsp of cinnamon in ANY pancake I make, but I upped it pretty substantially for these babies: TWO TEASPOONS. Yeah. I wanted some SPICE. Awesome cinnamon pancakes plus maple God-nectar = awesome. And, it’s the day after Thanksgiving… which probably means your stomach is still all stretched out and needs some help coming down from that high. Fill ‘er up! With pancakes. Fill up with THESE pancakes this morning. If we’re being completely honest, I actually prefer Friday morning breakfast to Thanksgiving dinner itself… Is that allowed? You KNOW I love breakfast, and my family does Friday breakfast REALLY well. And as you’re reading this they’re probably enjoying it, with out me… booohoo! OK enough pitying myself here: I’m making more pancakes. YOU SHOULD TOO.
- 2 cups spelt flour
- 2 Tbsp brown sugar
- 1 Tbps baking powder
- 2 tsp cinnamon
- 3/4 tsp salt
- 1 3/4 cups milk
- 1 teaspoon vanilla
- 1 egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla
- 1/3 cup mascarpone
- 1/3 cup high quality maple syrup
- Combine all of the dry ingredients in one bowl. Whisk together.
- Combine all of the wet ingredients in a separate bowl. Whisk together.
- Combine the wet and dry ingredients, whisk gently until incorporated. Add more milk if necessary for a runny consistency.
- Heat a nonstick pan over medium heat. When it’s hot, pour 1/3 cup of batter in at a time. Cook for 3 minutes, or until the edges are dry and the top has bubbles, before flipping. Cook for a few more minutes, or until both sides are golden.
- When all the pancakes are done, mix the mascarpone and maple syrup together until smooth.
- Serve the pancakes with the maple topping, and extra maple syrup.