Almond Pancakes


16 pancakes
½ cup (4 ounces) mascarpone cheese, at room temperaturemascarpone cheese½
1 ½ cups waterwater1 ½
1 tablespoon sugarsugar1
2 teaspoons pure almond extractpure almond extract2
2 cups buttermilk pancake mix (recommend: Krusteaz)buttermilk pancake mix2
4 ounces almond paste, cut into ¼-inch piecesalmond paste4
2 tablespoons unsalted butter, at room temperatureunsalted butter2


In a food processor, combine the mascarpone cheese, water, sugar, almond extract, and vanilla extract. Process until the mixture is smooth. Add the pancake mix and pulse until just combined. Add the almond paste and pulse once to incorporate.

Preheat a griddle or a large, non-stick skillet over medium-low heat. Grease the griddle or skillet with 1 tablespoon of butter. Working in batches, pour 1/4 cup of batter per pancake onto the griddle and cook for about 1 1/2 minutes each side until golden. Repeat with the remaining butter and batter.

Arrange the pancakes on a platter and serve with maple syrup and fresh raspberries.

cook's notes

Serving suggestion: maple syrup and fresh raspberries
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