I’m back! After a bad cold and spending time sorting out some personal stuff I’m now feeling better… or at least I’m taking action. As I’ve already mentioned I’m eating much better lately and this indulgent Mascarpone Matefaim recipe is the exception that confirms my new diet rules. Continue reading
Recipe for 4
Prep time: 10 min
Cook time: 15-20 min
1 pinch salt
50 g powdered sugar (+ extra for sprinkling on top of the “matefaim”)
1 tbsp. organic lemon zest
4 tbsp. milk
100 g flour
250 g mascarpone
20 g butter
Separate the egg whites from the yolks from 2 of the 4 eggs into two bowls. Beat the remaining 2 eggs and add them to the yolks with the salt, powdered sugar and lemon zest. Gradually add the milk, flour and mascarpone.
Whisk the egg whites to a peak and gently fold them in the rest of the preparation. Just remember not to overwork the batter; even if a few lumps of egg white remain it’s not a problem.
In a large pan (don’t use the non-stick kind) melt the butter on a medium fire and spread it on the bottom. Add the batter, which should be 2-3 cm thick and smooth it with a spatula. Let the bottom of this large pancake cook. Once the bottom will have solidified, take a fork or a spatula and break the pancake into small pieces.
Turn the pieces around using a spatula and once they’re brown on all sides place them in a serving plates, sprinkle icing on top. Accompany these matefaim with applesauce, chocolate sauce, a berry coulis or a few apple slices topped with lemon juice, cinnamon and sugar.