Popover Pancakes for a Memorable Brunch - Diane Rossen Worthington Recipes

Light, airy, and beautifully golden, this Citrus Popover Pancake with Mascarpone and Berries recipe is a show-stopping brunch dish that's as elegant as it is effortless. Baked in the oven until puffed and crisp at the edges, this Dutch style pancake is infused with bright citrus zest and topped with a cloud of sweetened mascarpone and a medley of fresh berries. Perfect for spring gatherings, Mother's Day, or a weekend treat, it brings together rustic charm and refined flavor in every bite.

Dutch baby pancakes, sometimes called German pancakes, are baked rather than cooked on a griddle. They are best made just before serving because they will deflate quickly. The pan is heated in the oven with some butter until it is just melted, and then the batter is poured in.

This over-sized citrus-scented pancake magically puffs up into a light yet satisfying breakfast or brunch main course. Easier than making individual pancakes, this big puffy Popover Pancake with Mascarpone and Berries makes a dazzling presentation. Italian mascarpone cheese melts into the pancake and powdered sugar dissolves into the creamy cheese, creating a light glaze. Colorful berries add welcome sweet fruit flavor and brilliant red colors.

Serve this Popover Pancake with Mascarpone and Berries with grilled sausages or crisp bacon. You can also serve Popover Pancake as a breakfast side dish, sliced and served on bread plates. Make sure to spoon over the pretty berries just before serving.

-- To adjust the portions: For a larger crowd, double all the ingredients and bake in 2 pie plates. Cook as directed.

-- For a fruity flavor, add 1 cup peeled and chopped pear or apple to the batter.

-- For a rustic presentation serve right out of the pan or pie plate

Citrus Popover Pancake with Mascarpone and Berries

    Prep Time: 15 minutes

    Cook time: 18 minutes

    Yield: Serves 2 to 4

Citrus Popover Pancake with Mascarpone & Berries Recipe Ingredients

    3/4 cup milk

    1/2 cup all-purpose flour

    2 large eggs

    2 tablespoons sugar

    1 teaspoon vanilla extract

    1 teaspoon finely chopped lemon zest

    1 teaspoon finely chopped orange zest

    2 tablespoons unsalted butter

    Garnish:

    2 tablespoons softened mascarpone

    Powdered sugar

    2 cups fresh sliced strawberries or one 12-ounce bag frozen mixed berries, defrosted

Citrus Popover Pancake with Mascarpone & Berries Recipe Directions

    1. Preheat the oven to 450 F. Combine the milk, flour, eggs, sugar, vanilla and citrus zests in a food processor fitted with the metal blade, a blender, or in a bowl, and whisk or process until smooth.

    2. Place the butter in a 10-inch pie plate or ovenproof skillet and put it in the oven to melt, about 3 minutes. Swirl the inside of the pan to coat it evenly with butter.

    3. Pour the batter into the pan and bake for 15 minutes. Reduce the heat to 350 F and bake for about 15 minutes longer or until the pancake is nicely browned, cooked in the center and well puffed. Remove from the oven and slide onto a round platter, using a spatula. Spread the pancake with the mascarpone and sprinkle powdered sugar generously on top. Accompany with the berries and serve immediately.

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For more delicious pancake recipes, visit iHaveNet Pancake Recipes.

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks (click here), including "Seriously Simple Holidays: Recipes and Ideas to Celebrate the Season," and also a James Beard award-winning radio show host.

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The Best Popover Pancakes with Mascarpone and Berries for a Memorable Brunch

This Citrus Popover Pancake with Mascarpone and Berries is a stunning brunch centerpiece that's as easy as it is impressive. Also known as a Dutch baby, this airy, oven-baked pancake rises beautifully in the pan, then gently falls into soft folds as it cools. Bright citrus zest adds a fragrant twist, while the topping of whipped mascarpone and fresh seasonal berries adds a touch of indulgence. Ideal for spring brunches, holidays, or lazy weekends.

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