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Pancake with Whipped Mascarpone and Berries

Skip the flipping and bake up a giant pancake for two. Topped with whipped mascarpone, fresh berries, and toasted almonds, it’s a sweet way to start the morning with someone you love.
Servings: 2
Total Time: 35m
Prep Time: 15m
Cooking Time: 20m
Pancake with Whipped Mascarpone and Berries


Pancake Mix
  • 1/4 cup sliced almonds
  • 3 eggs
  • 1/2 cup all purpose flour or whole wheat flour
  • 1/2 cup milk
  • 1 tbsp date syrup, maple syrup or sugar
  • Powdered sugar, torn mint leaves and assorted berries, for serving
Whipped Mascarpone
  • 1/2 cup heavy cream
  • 1 cup mascarpone
  • 1/2 tsp almond or vanilla extract
  • 1/4 cup tsp cinnamon
  • 1 tbsp date syrup, maple syrup or sugar

Preparation Instructions

  1. Preheat oven to 425F. Heat an empty frypan in preheated oven for about 10 minutes to warm through.
  2. In a frypan, toast almonds over medium heat until lightly browned and fragrant, about 8 minutes, tossing once in a while. Remove from heat.
  3. In a mixing bowl, add eggs, flour, milk and sweetener. Whisk until nice and smooth, about 1 minute.
  4. Carefully remove the frypan from the oven. Pour pancake batter and return pan to the oven. Bake 20-22 minutes until puffy and golden.
  5. While pancake is baking, whip heavy cream until peaks form, about 3 minutes. Add in mascarpone, extract, cinnamon and sweetener. Whip until fluffy, a couple more minutes.
  6. To serve, spoon a dollop of whipped mascarpone onto the pancake and top with powdered sugar, mint, berries and toasted almonds