Lemon Mascarpone Pancakes

2 TABLESPOON OF BUTTER, MELTED 

3/4 CUPS OF BUTTERMILK 

1/2 TEASPOON OF VANILLA 

1 EGG 

1/3 CUP OF MASCARPONE CHEESE 

1/2 TEASPOON OF LEMON ZEST 

1/4 TEASPOON OF SALT 

1 CUP OF FLOUR 

1 TABLESPOON OF WHITE SUGAR 

1/4 TEASPOON OF SODA 

1 TEASPOON OF BAKING POWDER 

DASH OF MILK 

Heat a skillet on medium-high heat. Whisk first 5 ingredients until well-combined. Add remaining ingredients except milk, and fold in. Once pancake batter forms, add in the dash of milk. Spoon a small amount of batter into skillet and cook pancakes on both sides until golden brown.  

STRAWBERRY SAUCE 

1 CUP OF STRAWBERRY, WASHED + SLICED

2 TABLESPOON OF WHITE SUGAR 

1 TEASPOON OF VANILLA EXTRACT 

Combine all ingredients in a saucepan over the stove, and let simmer for 15-20 minutes or until strawberries have turned to sauce.