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Semolina Pancakes with Balsamic-Macerated Figs and Whipped Mascarpone
Semolina Pancakes with Balsamic-Macerated Figs and Whipped Mascarpone
Semolina Pancakes with Balsamic-Macerated Figs and Whipped Mascarpone
Semolina Pancakes with Balsamic-Macerated Figs and Whipped Mascarpone
22” Extra Large Electric Griddle

Product used

Semolina Pancakes with Balsamic-Macerated Figs and Whipped Mascarpone

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Serves: 6

Ingredients

  • 1 1/2 cups semolina flour
  • 2 tbsp brown sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • Pinch ground cinnamon and nutmeg
  • 4 eggs, at room temperature
  • 1 cup milk
  • 2 tbsp butter, melted
  • 8 figs, quartered
  • 1/4 cup honey
  • 2 tbsp balsamic vinegar
  • 1 tub (8 oz) mascarpone cheese
  • 1/4 cup icing sugar
  • 1 tsp vanilla extract
  • 2 tbsp grapeseed oil


methodology

1. In large bowl, stir together semolina, brown sugar, baking powder, salt, cinnamon and nutmeg; set aside. Whisk together eggs, milk and melted butter; stir into semolina mixture until just combined. Let stand for 30 minutes.

2. Meanwhile, toss together figs, honey and balsamic vinegar; let stand for 20 minutes. Using electric mixer, beat mascarpone, icing sugar and vanilla until lightly and fluffy. Refrigerate until ready to cook.

3. Preheat CRUX 22-inch Extra Large Electric Griddle. Turn temperature control dial to 350˚F. Brush griddle with oil. Pour about 1/4 cup batter per pancake onto griddle, leaving space between each pancake.

4. In two batches, cook pancakes, turning once, for 3 to 5 minutes or until golden brown on both sides.

5. Serve pancakes with macerated figs and dollop of mascarpone.


Tips:

  • Sprinkle with toasted walnuts or hazelnuts if desired.
  • Add freshly grated orange zest to figs if desired.

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