These pancakes are creamy and sweet, with the added zest of lemon for a nice citrusy touch. The tart berry compote, balances these pancakes perfectly. Serve with chocolate mascarpone whip cream and maple syrup!
In a small bowl, using a hand mixer beat the egg whites until it forms stiff peaks, set aside for later. In a medium sized bowl, combine all the dry ingredients together including the lemon zest. Set aside.
In a large bowl, whist together the egg yolks, milk, vegetable oil, lemon juice and mascarpone cheese. Combine until almost all the mascarpone cheese has been mixed. Add in the vanilla extract.
Slowly fold in the dry ingredients with the wet ingredients, mixing until just barely combined. There should be some lumps and streaks of flour. Gently add the egg whites, and fold until combined, and there are no lumps of egg whites left.
In a medium sized non-stick skillet, dab a bit of oil to the pan (you do not need a lot), on low heat. Using the 1/4 measuring cup, spoon 1/4 of the batter onto the skillet. Cook one on side, flipping when you begin to see little bubbles/holes on the top of the batter. Flip, and cook on the other side for another 2-3 minutes or until it is nice and brown. Serve immediately.
In a bowl, combine all the ingredients together and let sit for 15 minutes so that the juices form, before serving.