1/4cupnonpareils funfetti sprinkles (round sprinkles, not long ones)
Mascarpone Whipped Cream
1cupheavy cream
1tspvanilla extract
3Tbsppowdered sugar
1/4cupmascarpone cheese
Strawberry Syrup
1cupchopped strawberries
1/2cupsugar
zest and juice of one lemon
Instructions
Strawberry Syrup
Simmer syrup ingredients over medium heat for about 10 minutes. Let cool for a few minutes, then using blender or immersion blender, and blend until smooth. Set aside.
Mascarpone Whipped Cream
Whip ingredients together using and mixer or hand mixer on high until you have medium peaks. Store in fridge until ready to use. Keeps for 48 hours.
Pancakes
Mix dry ingredients together, leaving out the sprinkles for later. Set aside.
Warm buttermilk slightly and mix butter into buttermilk (this prevents clumps of butter in your batter.) Add eggs to buttermilk mixture.
Add wet ingredients to dry and mix lightly with a spoon. Batter will be lumpy.
Cook pancakes in melted butter over medium heat (300-350 degrees if using griddle). Spoon about 1/3 cup of batter per cake onto pan or griddle. Add about 1 teaspoon of sprinkles to the uncooked part of the cake after you pour the batter. After about 3 minutes, flip cakes and cook the bottom part with the sprinkles. Do not overcook- sprinkles will burn if heat is too high or pancakes are cooked too long. Pancakes will finish after about 2 minutes.
Serve pancakes with strawberry syrup, mascarpone whipped cream, and sprinkles.