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Whole wheat German pancakes get a serious upgrade with macerated raspberries and blackberries, whipped mascarpone, and crunchy almonds!

Whole Wheat German Pancakes with Macerated Berries and Whipped Mascarpone

Whole wheat German pancakes get a serious upgrade with macerated raspberries and blackberries, whipped mascarpone, and crunchy almonds!

Prep Time 5 minutes
Cook Time 25 minutes
Servings 2 servings

Ingredients

For pancake batter:

  • 5 eggs
  • 3/4 cup milk
  • 3/4 cup whole wheat flour
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon vanilla
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon kosher salt
  • 2 tablespoons unsalted butter

For macerated berries:

  • 6 ounces fresh blackberries
  • 6 ounces fresh raspberries
  • 2 tablespoons fresh orange juice
  • 2 tablespoons white sugar

For whipped mascarpone:

  • 1 cup heavy whipping cream
  • 8 ounces mascarpone cheese
  • 2 tablespoons white sugar
  • 1 teaspoon vanilla

For serving:

  • Sliced almonds lightly toasted
  • Powdered sugar

Instructions

  1. Place a cast iron skillet in the oven and heat oven to 450 degrees Fahrenheit.
  2. In a blender, combine all pancake batter ingredients - except for the 2 tablespoons of unmelted butter - and blend until combined and frothy (about 30-45 seconds). When oven is heated, removed cast iron skillet and add remaining 2 tablespoons butter. Once melted, pour batter into the skillet and return to the oven. Bake for about 20-25 minutes, until the pancake fluffs up and is golden brown on top.
  3. For macerated berries, combine blackberries, raspberries, orange juice and sugar in a mixing bowl and stir to combine. Allow to sit, stirring occasionally, while the pancake is baking.
  4. To make whipped mascarpone, combine ingredients in a stand mixer fitted with a whisk attachment. Whisk on medium-high until stiff peaks form.
  5. When pancake is cooked, serve immediately topped with whipped mascarpone, macerated berries, toasted almond, and powdered sugar.

Recipe Notes

If you would like to double this recipe, use either one skillet in two different ovens (if you have a double oven) or you can use two skillets in the same oven. Just make sure that each skillet has enough room for the pancake to rise without touching the next highest oven rack (or top of the oven). I would also recommend rotating the skillets after about 15 minuted of cooking (quickly, so that the pancake does not deflate too much!).