When kids are home from school on holiday breaks, why not use the extra time to gather everyone around the family breakfast table? Kids will enjoy mixing the batter and watching it transform into a delicious, puffy pancake on the stove. This recipe comes to us from Jennifer of Piccante Dolce.
Food for Thought: Baking soda and baking powder are both substances called leaveners, which means they create air bubbles when heated to make your pancakes light and fluffy. If you left them out, your pancakes would really be a flop!
To make the Mascarpone Pancakes:
Kid: Place the flour, baking powder, sugar and salt together in a large mixing bowl and stir to combine.
Kid: In a separate bowl, whisk together the milk, egg yolks, mascarpone or cream cheese and vanilla.
Together: Add the milk egg mixture to the flour mixture and stir until just combined.
Together: 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.
Adult: Place a cast iron skillet over medium-low heat. Coat the pan with a light layer of butter or nonstick cooking spray.
Together: 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. Note: If the pancakes will not be served right away, preheat an oven to 200 degrees and keep the finished pancakes in the oven to keep them warm while you prepare the raspberry jam.
To prepare the raspberry jam:
Together: 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:
Together: Serve 3-4 mini flapjacks per person, topped with raspberry jam and enjoy!