Ingredients
| 1 punnet | Strawberries, chopped (Main) |
| 2 Tbsp | Icing sugar, plus extra to sweeten mascarpone cream |
| 1 Tbsp | Gin |
| ¼ tsp | Ground cardamom |
| 1 | Lime, zest and juice |
| ¼ cup | Mascarpone |
| ¼ cup | Creme fraiche |
| ½ | Oranges, zest |
| ⅔ cup | Self raising flour |
| ⅔ cup | Walnuts, ground (Main) |
| 1 | Lemon, zest and juice |
| 3 | Eggs, separated |
| 1 cup | Buttermilk |
| 1 pinch | Salt |
| 1 knob | Butter |
| 1 punnet | Raspberries, or up to 2 punnets |
Directions
- To 1 punnet chopped strawberries add 2 Tbsp icing sugar, 1 Tbsp gin, 1/4 tsp ground cardamom and the zest and juice of a lime. Set aside.
- Mix 1/4 cup mascarpone with 1/4 cup creme fraiche, the zest of 1/2 an orange and icing sugar to taste. Chill
- Mix 2/3 cup self-raising flour with 2/3 cup ground walnuts and the zest of a lemon.
- Beat egg yolks with 1 cup buttermilk and the juice of the lemon and whisk into flour to form a thick batter.
- Beat egg whites with a pinch of salt to form stiff peaks. Gently fold the whites into the batter.
- Heat a non-stick pan with a little butter and cook spoonfuls of batter to make pancakes, when you flip them, add a few fresh raspberries.
- Serve, stacked on a plate and top with mascarpone cream and strawberries.