Silver Dollar Tropical Pancakes with Mascarpone Whipped Cream

This recipe makes about 24 pancakes (for 4 servings).
Directions for: Silver Dollar Tropical Pancakes with Mascarpone Whipped Cream

Ingredients

Pancakes

1 cups all-purpose flour

2 Tbsp granulated sugar

1 Tbsp light brown sugar

1 tsp baking powder

tsp baking soda

tsp fine sea salt

2 large eggs

1 cups + 3 Tbsp buttermilk

3 Tbsp unsalted butter, melted and cooled plus more for griddle

1 tsp pure vanilla extract

Pineapple-Mango Syrup, recipe follows

Mascarpone Whipped Cream, recipe follows

Confectioners' sugar, optional for serving

Mint sprigs, optional for serving

Pineapple-Mango Syrup

2 cups fresh mango, chopped, plus 1/4 cup finely diced

2 cups fresh pineapple, chopped, plus 1/4 cup finely diced

1 cups granulated sugar

2 Tbsp honey

1 tsp finely grated orange zest

2 tsp freshly squeezed lemon juice

Mascarpone Whipped Cream

8 oz mascarpone, at room temperature

2 Tbsp confectioners' sugar

cup very cold heavy cream

1 tsp pure vanilla extract

Directions

Pancakes

1. Whisk together the flour, granulated and brown sugars, the baking powder, baking soda and salt in a medium bowl. Whisk together the eggs, buttermilk, butter and vanilla in a small bowl. Add the wet mixture to the dry mixture and gently mix to combine. Do not overmix. Let sit at room temperature for at least 15 minutes and up to 30 minutes before using.

2. Preheat the oven to 200F. Heat a cast-iron or nonstick griddle pan over medium heat and brush with melted butter. Once the butter begins to sizzle, use 2 tablespoons of the batter for each pancake and cook until bubbles appear on the surface and the bottom is golden brown, about 2 minutes. Flip over and cook until the bottom is golden brown, 1 to 2 minutes longer. If desired, keep warm on a baking sheet in the oven.

3. Serve a stack of 6 pancakes per person, topped with some of the Pineapple-Mango Syrup and Mascarpone Whipped Cream. Dust with confectioners' sugar. Garnish with fresh mint sprigs, if desired.

Pineapple-Mango Syrup

1. Combine 2 cups chopped mango, 2 cups chopped pineapple, the sugar and 2 cups water in a large saucepan, bring to a boil over high heat and cook, stirring occasionally, until the fruit is very soft, about 15 minutes.

2. Remove the pan from the heat and, using an immersion blender, blend until almost smooth. Add the honey and simmer over medium-low heat, stirring occasionally, until slightly thickened, about 15 minutes.

3. Strain the mixture into a bowl and add the finely diced mango and pineapple, the orange zest and lemon juice to taste. Keep warm while making the pancakes. Yield: 3 1/2 cups

Mascarpone Whipped Cream

1. Combine the mascarpone, confectioners' sugar, vanilla and 1/2 cup cream in a medium bowl and whip until soft peaks form; add a bit more heavy cream if not creamy enough. Put in a pastry bag with medium tip. Yield: 4 servings