Happy National Pancake Day with Giada De Laurentiis’ mouth-watering almond pancakes.

Ingredients

• 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)

Instructions

1. 1. In a food processor, combine the mascarpone cheese, water, sugar, almond extract and vanilla extract. Process until mixture is smooth.
2. 2. Add pancake mix and pulse until just combined.
3. 3. Add almond paste and pulse once to incorporate.
4. 4. Preheat griddle or large, non-stick skillet over medium-low heat.
5. 5. Grease griddle or skillet with 1 tablespoon butter.
6. 6. Working in batches, pour ¼ cup of batter per pancake onto griddle. Cook for about 1 ½ minutes each side, or until golden.
7. 7. Repeat with remaining butter and batter.
8. 8. Arrange pancakes on a platter. Serve with maple syrup and fresh raspberries.
9. ½ cup (4 oz.) mascarpone cheese, at room temperature