Buttermilk Pancakes with Nectarine Compote & Mascarpone
Breakfast

Buttermilk Pancakes

with Nectarine Compote & Mascarpone

35 MIN
$9.99 Serves 2-4
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From the Test Kitchen

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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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
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fresh
ingredients
Buttermilk Pancakes with Nectarine Compote & Mascarpone
Title
  • 1 Pasture-Raised Egg
  • 1 Nectarine
  • 1 cup Biscuit Mix
  • ¼ cup Buttermilk
  • ¼ cup Sugar
  • 1½ Tbsps Maple Syrup
  • 2 oz Salted Butter
  • 1 tsp Warming Spices (Cinnamon, Ginger, Cardamom & Allspice)
  • 2 Tbsps Mascarpone Cheese
time-saving
tips & techniques
step-by-step
instructions
Make the nectarine compote
1 Make the nectarine compote

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.

Make the batter
2 Make the batter

Meanwhile, in a large bowl, whisk together the biscuit mix, sugar, egg, buttermilk, and 2 tablespoons of water (be careful not to overmix).

Cook the pancakes & serve your dish
3 Cook the pancakes & serve your dish

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

Buttermilk Pancakes

Make the nectarine compote
1 Make the nectarine compote

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.

2 Make the batter

Meanwhile, in a large bowl, whisk together the biscuit mix, sugar, egg, buttermilk, and 2 tablespoons of water (be careful not to overmix).

Make the batter
Cook the pancakes & serve your dish
3 Cook the pancakes & serve your dish

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!

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