These Almond Pancakes are topped with whipped mascarpone and a simple yet sweet satsuma compote that’s sure to please anyone’s taste buds!
Ohhhh happy happy day! It’s the post holidays and I’m still chipper as hell sitting here thinking about how much fun the past few days have been. Unlike me, Miguel has a TON of cousins, so we spent three out of the four days with his little cousins, which made the trip even more fun than usual. While in DC, we ate delicious pho, went to the trampoline park, drank fancy cocktails, played charades, watched scary movies, and made s’mores over a bonfire. All and all, it was a really great trip. The only thing currently missing from my life are these almond pancakes with satsuma compote.
Isn’t “satsuma” a fancy-sounding word? Much fancier than mandarin or tangerine or orange—I love it. Ok so really I just needed an excuse to use up the satsumas that I bought. I saw them at Whole Foods and it was love at first sight. I originally bought them just to photograph them, but then I thought it’d be such a waste to not actually use them in a recipe. So, that’s how these almond pancakes were born. Plus, almond+mascarpone+satsumas are a match made in heaven.
Growing up, we always had a grand Christmas morning breakfast, but then we’d be back to “regular” (aka boring) breakfast the day after. I say “no more!” Let’s start making something fancy buuuuut also easy the day afterward, you know, as a way to continue the food celebration. I think pancakes fit that bill nicely. They’re a little fancier than toast or eggs or oatmeal, but nothing too crazy. I know these look fancy, but they’re not! The whole thing comes together in about 20 minutes—mhmm, easy peasy.
The compote is basically the same recipe I used here except you don’t need orange juice since you’re using oranges for the compote (whoaaaaaa). I’m also not sure my mascarpone obsession is ever going to end, and I’m fairly certain I’m ok with that. Same could be said for my almond extract obsession—it’s just so good!
If you still have family in town or are simply looking for a way to switch up your weekend breakfast, I am certain these almond pancakes will please everyone’s taste buds!
- ½ cup all purpose flour
- 1 tsp baking soda
- 2 eggs
- 2 tbsp plain yogurt
- 2 tbsp honey
- ¼ cup almond milk
- ½ tsp almond extract
- For the compote:
- 3 satsumas
- 2 tbsp sugar
- ¼ cup pomegranate seeds
- For the whipped mascarpone:
- ½ cup mascarpone
- ½ tsp almond extract
- 2 tbsp powdered sugar
- 2-3 tbsp almond milk (or milk of choice)
- For the pancakes: combine flour and baking soda in a bowl and set aside.
- In a separate bowl, whisk eggs, honey, yogurt, milk, and extract together; combine wet and dry ingredients.
- Grease a nonstick skillet and pour batter a little at a time into the skillet to form a pancake. Wait until batter starts bubbling and then carefully flip the pancake over to cook the other side. Repeat this process until all pancakes are made.
- For the compote: place satsumas, sugar and pomegranate seeds in a small saucepan and bring to a boil; reduce heat to a simmer for 10 minutes, using a wooden spoon to break down the satsumas.
- For the mascarpone: combine ingredients in a bowl and use an electric mixer to whip everything together.
- To assemble: stack pancakes on top of one another and top with a dollop of mascarpone and a scoop of the compote. Drizzle with honey or maple syrup and enjoy!