Life’s a Feast: Mascarpone hotcake stack with blueberry compote


Mascarpone and blueberries are a match made in heaven - and when you add whipped egg white to this luxuriously creamy element, a surprising transformation occurs to your hotcakes. Not only will they have a heavenly lightness, they will be so utterly moist they melt in your mouth. The blueberry compote is quick and easy, just what you want on a lazy weekend! Plus these little balls of nutritious goodness result in a great vitamin C hit - great for those who have over-indulged the night before. The recipe below makes for an elegant, slightly elevated version to your usual weekend brunch. Enjoy!



4 eggs, separated
1/2 cup self-raising flour
1/3 cup milk
2 tablespoons castor sugar
Pinch of salt
1 teaspoon lemon zest
200g mascarpone cheese, at
room temperature
Butter to grease pan

Blueberry compote:
1/2 cup mixed berries
4 tablespoons water
2 tablespoons white sugar
1 tablespoon balsamic vinegar

Handful smashed walnuts
Plain Greek yoghurt
Icing sugar


1. For the compote, take a small pot and combine the water, sugar and blueberries. Bring the mixture to a slow simmer, occasionally stirring to help break down the berries and reduce the mixture, usually round 5 mins. Add in the balsamic vinegar. Stir and let the compote cook till the desired consistency is achieved. For this quantity you only need 4-5 more mins. Note: it will thicken a little as it cools.

2. For the hotcakes, separate the eggs and place in two bowls. Add the mascarpone, caster sugar, lemon zest, and flour to the egg yolks and combine thoroughly.

3. Whisk the egg whites into stiff peaks. Fold this mix gently into the egg whites trying to retain as much air as possible.

4. Heat a non-stick pan over a medium heat and add a little butter. Cook large spoonfuls of the mix for 2-3 mins until golden brown, then flip and cook for a further 2-3 mins. You should get about 10-12 hotcakes depending on how big you make them.

5. Take four plates and place one hotcake on each. Drizzle with a little yoghurt and compote and layer another pancake. Repeat until you have used all the hotcakes. Drizzle the top again with yoghurt, compote and sprinkle the walnuts then sieve over a little icing sugar and serve immediately.