Last month I wrapped up my online workshop, and I had so much fun getting to know my students and seeing everyone’s progress throughout the month-long course that I’ve decided to host another one this fall in November. It will cover the technical aspects of food photography, food styling, image post-processing in Adobe Lightroom, cookbook writing, and the business side of photography, blogging, branding, and social media. The course begins on November 5th and ends on November 26th and includes weekly assignments due each Sunday with individual feedback. The class will meet via video chat at 10:00 am Pacific Standard Time on Sundays. Each video lesson will be recorded and immediately uploaded to a shared Drop Box folder after it ends, so participants who aren’t able to join the discussion live can view it later at their convenience. Each lesson also has text and photo supplements that will be uploaded to the shared Drop Box folder, as well. Students are welcome to ask questions during the live stream, and there will also be a 15-minute Q&A after each lesson, too! I’d *love* to have you join me, you can read more about the course and register via the link below. FYI there’s a limited amount of spaces available, soit’s best to register sooner rather than later. Hope to “see” you there! Now, lets talk mascarpone pancakes…

Online Workshop Registration

These mascarpone pancakes combine the creamy richness of Vermont Creamery mascarpone cheese, the light fluffiness of pancakes, and the fresh floral citrus flavor of grapefruit all in one dish. Oh, and I mixed together silky creme fraiche and Vermont maple syrup to make what can only be described as a mega-topping, because it packs so much flavor and has an amazing texture similar to a glaze but slightly creamier. Along with the pancakes and maple creme fraiche, I threw some fresh grapefruit slices, kumquats, pistachios, and extra make syrup into the mix for good measure. If you’re unfamiliar with kumquats, they’re little orange citrus fruits about the size of a grape. Their skin is so thin that you just eat them whole, peel and all, and they have this intensely sweet and sour flavor to them that’s strangely addicting (think of them as nature’s Sour Patch Kids). Not only does all of this combine to make one hell of a breakfast, but it looks suuuuuuper pretty to boot. If you’re thinking about making something special for mom (or yourself!) this mother’s day, I *highly* recommend giving these mascarpone pancakes a try. You, mom, and both your stomachs will be very happy you did!

4.5 from 2 votes

Grapefruit Mascarpone Pancakes with Maple Creme Fraiche

Course Breakfast
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10 (3-inch) mini pancakes
Author Eva Kosmas Flores


Grapefruit Mascarpone Pancakes

  • 1/3 cup plus 1 teaspoon Vermont Creamery Mascarpone (room temperature)
  • 1/3 cup whole milk (room temperature)
  • 1 egg (room temperature)
  • 3 tablespoons honey
  • 2 tablespoons butter (melted)
  • 2 teaspoons fresh grapefruit juice
  • 2 teaspoons finely grated grapefruit zest
  • 1/4 teaspoon vanilla extract
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cardamom
  • 2 tablespoons unsalted butter (solid)

Maple Creme Fraiche

  • 1/2 cup Vermont Creamery creme fraiche
  • 2 tablespoons maple

For Serving

  • 1 grapefruit sliced
  • 4 kumquats sliced
  • 2 tablespoons crushed pistachios
  • maple syrup


Grapefruit Mascarpone Pancakes

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat together the mascarpone, milk, and egg at medium speed until smooth, pausing to scrape down the sides of the bowl with a spatula as needed. Add the honey, melted butter, grapefruit juice, grapefruit zest, and vanilla extract and mix until smooth.

  2. In a separate bowl, mix together the flour, baking powder, baking soda, and cardamom. With the mixer going at low speed, mix the dry mixture into the wet mixture until *just* combined to form the batter. Do not over mix.

  3. Heat 1 tablespoon of the solid butter in a medium frying pan over medium heat. Add just enough batter to create a small 3-inch pancake, fitting a few in the pan if you can (just make sure they don't touch each other). Cook until golden on both sides, adding another tablespoon of butter to the pan between every few pancakes if needed.

Maple Creme Fraiche

  1. Whisk together the creme fraiche and maple syrup until smooth.

To Serve

  1. Arrange the grapefruit slices on two plates. Place 5 pancakes on each plate and drizzle them pancakes with the maple creme fraiche. Top with the kumquat slices, pistachios, maple syrup, and serve.

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