mascarpone cakes with blueberry infused maple syrup

i am not really much of a fan of pancakes. this is due to the fact that they are almost always TOO big, TOO dry or TOO sweet. i got this idea for a recipe inspired by my husband’s uncle arthur, who makes divine moist thin cakes

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i posted the photo i took of them from christmas morning after cakes. a flickr friend of mine who lives in melbourne gave me suggestions, because i don’t really want to try to make arthur’s cakes. i don’t think i can make them taste the same no matter what. so i took doug’s suggestion of using mascarpone cheese for half the milk & topping with maple syrup with fresh blueberries. he said when they burst, they change the syrup. he was SO right.

with electric whisk until fluffy
4 eggs
1/4 cup veg. oil
1/2 cup mascarpone cheese
1/2 cup whole milk
add 2 cups bisquick, one cup at a time, scrape bowl.

fry in hot cast iron skillet in plenty of veg. oil. cover over med-high heat. flip when heavy bubbling occurs, press down, set stacked under dome to keep warm.

over medium heat in saucepan combine
one small bottle of REAL maple syrup
1/2 pint fresh blueberries

cook till the berries burst.

top cakes with a slice of lurpek or other european butter, pour syrup over to melt butter into the cakes.