These pancakes can be made with quinoa flour, perfect for those on a gluten-free diet. Raspberry jam and maple syrup are brought together for a sweet treat to top these fluffy flapjacks. This recipe comes to us from Jennifer of Picante Dolce.
For the Mascarpone Pancakes:
- 1 cup quinoa flour*
- 1 cup all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons sugar
1 cup nonfat milk
- 2 eggs, separated
1/2 cup mascarpone
- 1/2 cup low fat cream cheese
1/2 teaspoon vanilla
a little butter or nonfat cooking spray, for preparing the skillet
For raspberry jam:
- 3 tablespoons raspberry jam
3 tablespoons maple syrup
*A flour made for those on gluten free diets found in the grain or health food section of some grocery stores.
To make the Mascarpone Pancakes:
Preheat an oven to 200 degrees.
Place the flour, baking powder, sugar and salt together in a large mixing bowl and stir to combine.
In a separate bowl, whisk together the milk, egg yolks, mascarpone or cream cheese and vanilla.
Add the milk egg mixture to the flour mixture and stir until just combined.
Place the egg whites in a separate medium bowl and beat for 3-5 minutes, or until stiff. Gently fold the egg whites into the batter.
Place a cast iron skillet over medium-low heat. Coat the pan with a light layer of butter or nonstick cooking spray.
Add 2 tablespoons of batter per pancake to the pan, taking care to leave enough space to flip the pancakes. Cook for 2 minutes, or until bubbles begin to appear on top. Flip and cook another minute more, or until the pancakes are cooked through. Repeat until you are out of batter. Keep the finished pancakes in the 200 degree oven to keep them warm while you prepare the raspberry jam.
To prepare the raspberry jam:
Place a small saucepan over medium-low heat. Add the jam and maple syrup to the saucepan and stir gently until warmed through.
To complete the Mascarpone Pancakes with Raspberry Jam:
Serve 3-4 mini flapjacks per person, topped with raspberry jam and enjoy!