Celebrity chef Curtis Stone co-hosts our Mother’s Day episode and cooks up a BBD: breakfast, brunch or dessert! Curtis says, “the key to making these ultra-airy pancakes lies in a very lumpy batter. So, whatever you do, do not overmix it! And, serve the hotcakes hot off the griddle, so your family and friends can enjoy them in all their fluffy glory!” The Suzette sauce can be made up to 2 day in advance without the tangerines. Cover and refrigerate the sauce, and just rewarm before adding the sliced tangerines and serving over the pancakes.
For the suzette sauce, in a medium frying pan over medium heat, bring juice, sugar, and liqueur to simmer, stirring until sugar is dissolved. Add butter one piece at time, whisking until incorporated before adding more. Stir in salt and continue simmering 5 minutes, or until sauce thickens to syrup consistency. Stir tangerine slices into warm sauce.
For the pancakes, in a large bowl, whisk buttermilk, sour cream, egg, and vanilla. In medium bowl, whisk flour, sugar, baking powder, baking soda, and salt. Gently fold flour mixture into buttermilk mixture until batter is very lumpy (this is crucial for light and fluffy pancakes).
Preheat griddle pan or two large frying pans over medium-low heat. Melt 2 tablespoons butter over griddle. Working in batches and using about 1/3 cup batter for each pancake, ladle batter onto griddle (do not spread) and cook, adjusting heat as needed, for 3 minutes per side, or until pancakes are puffed, golden brown, and just cooked through. Transfer pancakes to plates. Spoon sauce over, top with dollop of mascarpone and serve immediately.