Jan 24 2010
Almond Pancakes
This Sunday morning Nathan and I took it easy in our PJs and made a big breakfast! The superstar of the morning was these delicious almond pancakes. They are so light and airy. Not to mention they give off the wonderful aromas of vanilla and almond when the batter begins to heat up on the skillet. The best part of all though is the delicious chunks of almond paste that you mix into the batter. The almond paste chunks give you little surprise bites of sweetness when you eat the pancakes. They are so great that you don’t even need maple syrup! We just topped ours off with a handful of fresh blackberries. I will definitely be making these again sometime soon and you should too!
Almond Pancakes
- 1/2 cup (4 ounces) mascarpone cheese
- 1 1/2 cups water
- 1 tablespoon sugar
- 2 teaspoons pure almond extract
- 1 teaspoon pure vanilla extract
- 2 cups buttermilk pancake mix (recommend: Krusteaz)
- 4 ounces almond paste, cut into 1/4-inch pieces
- 2 tablespoons unsalted butter, at room temperature
In a food processor or blender, combine the mascarpone, water, sugar, almond extract, and vanilla extract. Process until the mixture is smooth. Add the pancake mix and pulse until just combined.
Add the chopped almond paste and pulse once to incorporate.
Preheat a griddle or a large, nonstick 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 and enjoy!
Recipe adapted from “Giada at Home”
I saw her make these last week and they looked delicious! I’ll try this one sometime (maybe for conference)….like the 300 other recipes I still need to try. Haha!