Pancakes with Mascarpone, Pistachio and California Prune-Rose Sauce


Here’s a delicious pancake recipe from California prunes that is perfect for Shrove Tuesday, February 13th. For healthy food lovers we also have a wonderful recipe by Peter Sidwell for Spelt pancakes served with blueberries, raspberries and California Prunes, 

10 servings | Preparation time: 20 minutes




  •  1 cup flour
  •  1 egg
  •  1 cup buttermilk
  •  1 tsp baking powder
  •  1 tsp baking soda
  •  1 tbsp honey
  •  pinch of salt

Mascarpone cream:

  • 250g mascarpone cheese
  • 200ml whipping cream
  • 1/2 cup chopped pistachio
  • 1/2 tsp vanilla extract


  • 200g California prunes
  • 2 tbsp honey
  • 1/2 cup orange juice
  • 1/3 cup lemon juice
  • 2 tbsp rose water


In a large bowl, sift together the flour, baking powder, salt baking soda, egg, honey and buttermilk, mix until smooth.

Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter using approximately 1/4 cup for each pancake. Brown on both sides and keep warm.

Whisk together mascarpone cheese, honey, pistachio and vanilla in a large bowl until just blended. Beat whipping cream at medium speed with an electric mixer until stiff peaks form. Fold whipped cream into mascarpone mixture. 

Bring the juices, honey, rose water, prunes to a boil in a saucepan. Reduce heat to medium-low and simmer until the prunes are tender. Place prune mixture in a food processor or blender; process until smooth.

Serve pancakes hot with mascarpone cream and prune sauce. 







Hannah NorrisComment