From ARROWHEAD MILLS
Makes 6 servings
Tangy buttermilk adds a new twist on an old favorite.
3/4 Cup ARROWHEAD MILLS Buttermilk Pancake & Waffle Mix
1 Tablespoon canola oil
1/2 Cup + 2 Tablespoons of milk, soy milk or rice milk
1 teaspoon of vanilla extract
2 teaspoon of instant espresso or 4 ounces of strong espresso
2 ounces of brandy
4 egg yolks
2 Tablespoons sugar
2 egg whites
2 Cups of mascarpone cheese
3 1/4 inch pieces of hazelnut chocolate pieces
3 ounces of shaved milk chocolate
2 Tablespoons of bittersweet cocoa powder
1.Follow directions for buttermilk pancake mix and add 1 teaspoon of vanilla extract. Make 8 pancakes. Slice each pancake into 4 fingers Set aside.
2.Mix coffee and brandy together, set aside.
3.Over a double boiler, beat egg yolks and sugar until mixture thickens forms into ribbons and lightens in color. Let this cool before incorporating the mascarpone.
4.Beat egg white to stiff peaks.
5.Fold mascarpone cheese into egg yolk, fold mascarpone mixture into egg whites and set aside.
6.Line pancake fingers around the edges of 6 wine goblets, from the bottom up, with a pastry brush paint the pancake strips with espresso mixture.
7.Fill each wine goblet 1/3 full of mascarpone mixture. Divide broken chocolate and sprinkle over each class.
8.Lay over 2 remaining fingers of pancake, paint again with espresso mixture and top with remaining mascarpone mixture. Sprinkle over powdered cocoa and top with shaved chocolate. Refrigerate and serve.
Find this recipe and more holiday treats at arrowheadmills.com