breakfast
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
Ingredients
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
- Preheat oven to 425F. Heat an empty frypan in preheated oven for about 10 minutes to warm through.
- In a frypan, toast almonds over medium heat until lightly browned and fragrant, about 8 minutes, tossing once in a while. Remove from heat.
- In a mixing bowl, add eggs, flour, milk and sweetener. Whisk until nice and smooth, about 1 minute.
- Carefully remove the frypan from the oven. Pour pancake batter and return pan to the oven. Bake 20-22 minutes until puffy and golden.
- 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.
- To serve, spoon a dollop of whipped mascarpone onto the pancake and top with powdered sugar, mint, berries and toasted almonds