Rebecca Nielsen's Recipe

Strawberry Almond Pancakes with Strawberry Syrup

Category: Breakfast

Serves/Makes: 12 pancakes
Difficulty: 2
Prep/Cook Time: 20 minutes

Ingredients:

Pancakes
1/2 cup chopped fresh strawberries
1/2 cup mascarpone cheese, room temperature
1 1/4 cups water
2 t pure almond extract
4 ounces almond paste (recommend Odense)
2 cups pancake mix (recommend Bisquik)
1/2 a stick of cold unsalted butter

Syrup
3/4 cup chopped fresh strawberries
1 cup 100% pure maple syrup, amber

Preparation:

For Syrup - In a small sauce pan add syrup and the 3/4 cup chopped strawberries. With a potato masher (not the ricer kind) over medium heat, gently mash strawberries to just release juices. Bring to a boil, then a very low simmer to keep warm.

For Pancakes - In a food processor add mascarpone cheese and almond extract. Process 10 seconds. Through the top of the food processor pour water in while processing an additional 20 seconds. Rough chop almond paste and add to food processor. Process 10 seconds. Add pancake batter and pulse to combine. Add 1/2 cup chopped strawberries and pulse 2 times.

For best results preheat a cast iron griddle over medium heat. Rub the griddle with one end of the cold stick of butter. Take a scant 1/4 cup of batter and pour onto griddle. This batter is quite dense and takes a little longer than normal pancakes, about 2 minutes each side. Adjust your heat level if to high. Repeat rubbing the griddle with the cold butter before each batch.

Serve with the strawberry syrup. Garnish with whole strawberries if desired.

Cooks Notes: Using fresh strawberries after a long cold winter lets you know summer is not far off. The strawberries and almond really compliment each other. This batter also keeps well in the fridge for a week. If it is too thick, simple thin it out with a little milk before using.