This delicious oven-baked pancake roll is a fun and unique twist on traditional pancakes. Light, airy, and perfectly golden, the pancake base is baked to fluffy perfection in the oven, then filled with a rich mascarpone cream. The combination of creamy, lightly sweetened mascarpone with the soft pancake makes this dish an indulgent and elegant dessert or breakfast treat. It’s the perfect option for a special breakfast or afternoon tea, and it’s so easy to prepare! Just bake, fill, and roll for a beautiful, mouthwatering result.
Why You’ll Love This: You’ll love this oven-baked pancake roll for its simplicity and versatility. It brings together the comforting flavors of pancakes with the creamy decadence of mascarpone, creating a dessert that feels both luxurious and homey. The baked pancake base is easier to handle than traditional stove-top pancakes, and the creamy filling provides a velvety contrast to the soft, tender roll. You can personalize this recipe by adding your favorite berries or fruits to the filling, making it a dessert that can be adapted to any season. Plus, it’s quick to prepare, making it a fantastic choice for when you want to impress guests with minimal effort!
Perfect Occasion: This pancake roll is perfect for a weekend breakfast, brunch, or a cozy dessert. It’s also a wonderful treat for when you have guests over and want to serve something that looks as good as it tastes. Its elegant presentation makes it ideal for special occasions like birthdays or holiday breakfasts. Whether you’re enjoying it with a hot cup of coffee or tea or serving it as part of a dessert spread, this baked pancake roll is sure to delight.
Decoration Tips: To make this pancake roll look even more inviting, dust the top with powdered sugar and garnish with fresh berries or mint leaves. You can also drizzle some melted chocolate or caramel over the roll for added indulgence. Slice the roll into neat pieces and serve them on a platter with a few extra dollops of the mascarpone cream on the side. For a festive look, consider adding a few edible flowers or a sprinkle of chopped nuts for a bit of crunch.
Ingredients:
Pancake Batter:
- 5 large eggs
- 1 tablespoon sugar
- Pinch of salt
- 180 grams all-purpose flour
- 400 ml milk
- 30 grams melted butter
For the Cream:
- 200-250 grams mascarpone cheese
- 70 grams heavy cream (33%)
- 1 tablespoon powdered sugar (adjust to taste)
Instructions:
- Prepare the Pancake Batter:
In a large bowl, whisk the eggs, sugar, and a pinch of salt until well combined. Add half of the milk to the egg mixture and stir well. Slowly add the flour, mixing until smooth and lump-free. Then, pour in the remaining milk and stir again until the batter is well blended. Finally, add the melted butter to the batter and mix until fully incorporated. Let the batter rest for about 10 minutes. - Bake the Pancake:
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper to prevent sticking. Pour the pancake batter onto the prepared baking sheet, spreading it evenly to form a thin layer. Bake in the preheated oven for 25-30 minutes, or until the pancake is set and lightly golden. Remove from the oven and let it cool completely. - Prepare the Mascarpone Cream:
In a bowl, combine the mascarpone cheese, heavy cream, and powdered sugar. Use a spatula or whisk to gently mix the ingredients until smooth. Avoid over-whipping to maintain the cream’s light texture. - Assemble the Pancake Roll:
Once the baked pancake has cooled, spread the mascarpone cream evenly over the surface. If desired, add fresh berries or sliced fruits on top of the cream for extra flavor and texture. Carefully roll the pancake from one end to the other to form a log shape. - Serve:
Slice the pancake roll into pieces and serve immediately, or refrigerate for a few hours to allow the flavors to meld.
Enjoy this delightful pancake roll as a dessert or a special breakfast treat!
Enjoy!
