| ||
|
Almond Pancakes
| ||
|
| ||
|
Almond Pancakes
| ||
Ingredients
| |||
| Qty. | Meas. | Descr. | |
|---|---|---|---|
| 1/2 | C | mascarpone cheese, at room temperature | |
| 1-11/2 | C | Water | |
| 1 | tbsp | sugar | |
| 2 | tsp | pure almond extract | |
| 1 | tsp | pure vanilla extract | |
| 2 | C | buttermilk pancake mix (recommend: Krusteaz) | |
| 4 | oz. | almond paste, cut into 1/4-inch pieces | |
| 2 | tbsp | unsalted butter, at room temperature | |
Directions
| |
| 1 | In a food processor, combine the mascarpone, water, sugar, almond extract, and vanilla extract. Process until the mixture is smooth. |
| 2 | Add the pancake mix and pulse until just combined. |
| 3 | Add the almond paste and pulse once to incorporate. |
| 4 | Preheat a griddle or a large, nonstick skillet over medium-low heat. |
| 5 | Grease the griddle or skillet with 1 tablespoon of butter. Working in batches, |
| 6 | pour 1/4 cup of batter per pancake onto the griddle and cook for about 1 1/2 minutes each side until golden. |
| 7 | Repeat with the remaining butter and batter. |
| 8 | Arrange the pancakes on a platter and serve with maple syrup and fresh raspberries. |
Serving suggestion: maple syrup and fresh raspberries