Thursday, September 27, 2012

Flipping for Giada De Laurentiis’ Almond Flapjacks

Great for breakfast, lunch, dinner or dessert (is there really ever a bad time for flapjacks?), these pancakes are the perfect amount of light and fluffy, sweet and nutty. In short: nothing can stack up against them. So what are you waiting for? Grab your fork and dig in.

Giada de Laurentiis’ Almond Pancakes
Makes 16 pancakes


½ cup (4 oz.) mascarpone cheese, at room temperature
1 ½ cups water
1 tablespoon sugar
2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
2 cups buttermilk pancake mix (recommend: Kruteaz)
4 ounces almost paste, cut into ¼-inch pieces
2 tablespoons unsalted butter, at room temperature
Maple syrup (optional)
Fresh raspberries (optional)


STEP 1: In a food processor, combine the mascarpone cheese, water, sugar, almond extract and vanilla extract. Process until mixture is smooth.

STEP 2: Add pancake mix and pulse until just combined.

STEP 3: Add almond paste and pulse once to incorporate.

STEP 4: Preheat griddle or large, non-stick skillet over medium-low heat.

STEP 5: Grease griddle or skillet with 1 tablespoon butter.

STEP 6: Working in batches, pour ¼ cup of batter per pancake onto griddle. Cook for about 1 ½ minutes each side, or until golden.

STEP 7: Repeat with remaining butter and batter.

STEP 8: Arrange pancakes on a platter. Serve with maple syrup and fresh raspberries.

Disclosure: I did not receive any products nor was paid for this post. I was provided info from the PR firm to share. Thanks to A Bullseye View. Any expressed opinions are my own and personal thoughts. No other compensation was given.

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