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Start your day on a high with these irresistible buttermilk pancakes, which we're topping with an irresistibly sweet compote of fresh nectarine cooked with butter, maple syrup, and a blend of warming spices like cinnamon and cardamom. A dollop of smooth mascarpone lends deliciously creamy contrast.
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Wash and dry the nectarine, then halve, pit, and medium dice. In a small pot, combine the diced nectarine, half the butter, warming spices, maple syrup, and 1 tablespoon of water. Cook on medium-high, stirring occasionally, 8 to 10 minutes, or until the nectarine is softened and beginning to break down. Turn off the heat.
Meanwhile, in a large bowl, whisk together the biscuit mix, sugar, egg, buttermilk, and 2 tablespoons of water (be careful not to overmix).
In a large pan (nonstick, if you have one), heat half the remaining butter on medium until melted. Using about 1/4 cup of batter, form 2 separate pancakes. Cook 3 to 5 minutes, or until bubbles form. Flip and cook 1 to 3 minutes, or until browned and cooked through. Transfer to a plate. Repeat with the remaining butter and remaining batter. Serve the pancakes topped with the nectarine compote and mascarpone. Enjoy!
Tips from Home Chefs