Buttermilk Pancakes with Nectarine Compote & Mascarpone
Breakfast

Buttermilk Pancakes

with Nectarine Compote & Mascarpone

35 MIN
$9.99 Serves 2-4
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Vegetarian
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Carb Conscious
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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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

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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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