Almond Pancakes

Ingredients

• 2 teaspoons almond extract pure
• 4 ounces almond paste cut into 1/4-inch pieces
• 4 ounces mascarpone cheese at room temperature
• 2 cups buttermilk pancake mix recommend: Krusteaz
• 1 tablespoon sugar 
• 2 tablespoons butter unsalted at room temperature
• 1 teaspoon vanilla extract pure
• 1.5 cups water 

Equipment

• food processor
• frying pan

Directions

1. Watch how to make this recipe.
2. Serving suggestion: maple syrup and fresh raspberries
3. In a food processor, combine the mascarpone, water, sugar, almond extract, and vanilla extract. Process until the mixture is smooth.
4. Add the pancake mix and pulse until just combined.
5. Add the almond paste and pulse once to incorporate.
6. 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.
7. Arrange the pancakes on a platter and serve with maple syrup and fresh raspberries.