Walnut and raspberry pancakes with macerated strawberries and mascarpone cream

Tamara West

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

1. 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.
2. Mix 1/4 cup mascarpone with 1/4 cup creme fraiche, the zest of 1/2 an orange and icing sugar to taste. Chill
3. Mix 2/3 cup self-raising flour with 2/3 cup ground walnuts and the zest of a lemon.
4. Beat egg yolks with 1 cup buttermilk and the juice of the lemon and whisk into flour to form a thick batter.
5. Beat egg whites with a pinch of salt to form stiff peaks. Gently fold the whites into the batter.
6. 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.
7. Serve, stacked on a plate and top with mascarpone cream and strawberries.

See Warren's other special breakfast recipes

• Chicken livers on sourdough toast with a parsley and caper salad
• Potato nests with gravlax and an apple horseradish salad
• Rhubarb fizz