Raspberry-Mascarpone Stuffed Pancakes with Honey Glaze

Fluffy pancakes filled with creamy mascarpone and fresh raspberries, finished with a warm honey glaze for a restaurant-quality brunch.

Cuisine: American

Category: Breakfast

Prep: 15 minutes. Cook: 10 minutes.

Serves 4.

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp granulated sugar
• 1 cup milk
• 1 large egg
• 2 tbsp unsalted butter
• 1/2 cup mascarpone cheese
• 1/2 cup fresh raspberries
• 1/4 cup honey
• 1 tbsp heavy cream

Instructions

1. Step 1: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 3 1/2 tsp baking powder, 1/2 tsp salt, and 1 tbsp granulated sugar. In a separate bowl, mix 1 cup milk, 1 large egg, and 2 tbsp melted unsalted butter. Pour wet ingredients into dry and stir until just combined (do not overmix).
2. Step 2: Heat a greased skillet over medium heat. Pour 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form on the surface, then flip and cook for 2 minutes until golden.
3. Step 3: While pancakes cook, mix 1/2 cup mascarpone cheese and 1/2 cup fresh raspberries in a small bowl until well combined.
4. Step 4: After flipping the pancakes, spoon 2 tablespoons of the mascarpone-raspberry mixture onto half of each pancake, then fold the other half over to create a half-moon shape.
5. Step 5: Warm 1/4 cup honey and 1 tbsp heavy cream in a small saucepan over low heat for 2 minutes until smooth and slightly thickened. Drizzle over the stuffed pancakes before serving.