Ingredients
- 1/2 cup (4 ounces) mascarpone cheese, at room temperature
- 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
Directions
Serving suggestion: maple syrup and fresh raspberries
In a food processor, 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 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.
Arrange the pancakes on a platter and serve with maple syrup and fresh raspberries.
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By ruthybaby73_9102687
Jersey City
on April 01, 2012
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I am going to disagree about this recipe.
They do taste great, BUT they are almost impossible to cook without burning or ruining the shape of and without a TON of butter even on nonstick.
I used a very large le creuset skillet with butter and measured an exact quarter cup every time. No way they were anywhere near done on one side in 90 seconds.
In desperation, I got out my nonstick waffle maker and buttered it up, then for the second try I oiled it up.
Neither worked. The waffles came out in two pieces, one stuck to the top and one to the bottom no matter how long i cooked them. I wasted a lot of batter.
To top everything off, when I mixed the mascarpone and water in my Cuisinart, the watery liquid came out the middle. I'm tossing the two-month old Cuisinart out now.
This was a very expensive lesson.
Do not try this one at home unless you are a professional chef with a griddle.
By faizahnaheed_78...
Harrisburg, PA
on December 03, 2011
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I have two picky eaters. We have making Alton's Instant pancakes every weekend now for years. I decided to change things up this weekend, with something differant. All I can say is OH MY GOD! These were sooo good. I used Alton's Instant Pancake mix that I always keep in the pantry and used buttermilk instead of water for the liquid. My boys licked their plates clean and asked for seconds. I think we have a new winner here. The only change I would make is to cut out the extra sugar that she added. They are a tad bit too sweet to havr regularly.
By Kbiamero
on November 12, 2011
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Holy COW, these are AMAZING!! I have Celiac's desease so pancakes are a novelty (nothing that's gluten-free is as good as the real thing but these are out of this world! I subbed Bob's Red Mill gluten free pancake mix and made it as it states on the package. I added Giada's marscapone cheese, almond paste, almond and vanilla extracts. These pancakes have enough flavor on their own without any syrup! Just having come back from a vacation in Hawaii, I've been waiting to try some coconut syrup on something yummy and this was perfect. My new favorite gluten free Saturday morning food! Thx Giada!
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