Yields 8 servings
Ingredients
Directions
1. For topping, mix cream, mascarpone, almond extract, and light brown sugar in a small bowl. Set aside.
2. In a medium bowl, mix pastry flour, buckwheat flour, dark brown sugar, baking powder, cinnamon and salt. In a separate bowl, blend eggs, vanilla, and 1/4 cup water. Blend until smooth. Whisk egg mixture into flour, adding additional water a teaspoon at a time as needed, to make a thick batter.
3. Heat a griddle to 350 or a medium nonstick skillet until hot. Spoon about 2 tbsp. batter per pancake onto griddle or into skillet. Cook 2 to 3 minutes per side or until each side is browned and puffy. Top each pancake with about a teaspoon of cheese mixture.
Garnish with raspberries or blueberries if desired.
Serving size is 3 pancakes with about 3 teaspoons of cheese topping. Only 107 calories and 4 grams of fat per serving!
In my area, it is very hard to find any type of gourmet food, so I do all my gourmet shopping at Igourmet, which has very reasonable prices. You can find the mascarpone cheese at: igourmet.com
