The Breakfast Issue
Gentilly Cream Pancakes
For the Pancakes:
4 cups all-purpose flour
4 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 cups buttermilk
½ cup sour cream
4 large eggs
6 tablespoons unsalted butter, melted and cooled slightly
2-4 teaspoons vegetable oil
For the Gentilly Cream:
8-ounce container cream cheese, at room temperature
8-ounce container mascarpone cream cheese, at room temperature
1 cup confectioners’ sugar
2 cups heavy whipping cream
1 teaspoon almond extract
Fresh strawberries, raspberries and blueberries
For the pancakes: Adjust oven rack to middle position and heat oven to 200°F. Set a wire rack inside a rimmed baking sheet. Spray with vegetable oil spray; place in oven.
Whisk flour, sugar, baking powder, baking soda and salt together in medium bowl. In a second medium bowl, whisk buttermilk, sour cream, eggs and melted butter together. Make well in center of dry ingredients and pour in wet ingredients; gently stir until just combined. Let batter sit 10 minutes before cooking.
Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of pan.
Using ¼-cup dry measuring cup, portion batter into pan in 4 places. Cook until edges of the 4 pancakes are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Repeat with remaining batter, using remaining oil as necessary.
For the Gentilly Cream: Using a heavy-duty mixer, mix the cream cheese and mascarpone together. Add confectioners’ sugar until fully mixed. Add the whipping cream at low speed. Add almond extract. Whip at medium-high speed until stiff peaks form.
To assemble: To stack your pancakes, spread a thick layer of Gentilly cream and berries between each pancake. Top with Gentilly cream and berries, and serve with syrup.