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Marion Evoniuk | Pedernales EC

8 ounces mascarpone cheese, softened
4 ounces cream cheese, softened
1/2 teaspoon vanilla extract
1 cup plus 2 tablespoons heavy whipping cream, divided use
2 ounces white chocolate, coarsely chopped
1 cup powdered sugar
1 1/2 cups raspberries, plus 5 for garnish

2 cups flour
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 1/2 cups milk
1/4 cup plus 1 tablespoon vegetable oil, divided use
1/2 teaspoon vanilla extract

1. Filling: Add the mascarpone, cream cheese and vanilla into a medium-size glass mixing bowl. Beat with a hand mixer on medium speed until soft and creamy, about 1–2 minutes.

2. Into a small, microwave-safe bowl, add the 2 tablespoons whipping cream and microwave on high 25 seconds. Add the white chocolate and stir until creamy. If necessary, microwave an additional 15–20 seconds to melt chocolate. Immediately add to the cream cheese mixture and beat on medium speed until incorporated, 15–20 seconds.

3. Add the powdered sugar and remaining cup of whipping cream and continue beating an additional 1–2 minutes until mixture is thick and creamy. Do not beat on high or overmix—the mascarpone can separate. Gently fold in 1 1/2 cups raspberries and set aside.

4. Pancakes: In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside.

5. In a medium-size glass mixing bowl, whisk the eggs slightly, then add the milk, 1/4 cup vegetable oil and vanilla, and whisk to combine. Pour over dry ingredients and, using a large spoon, stir briefly to just incorporate. There will be lumps of dry ingredients. Set aside 10 minutes.

6. If using a griddle to prepare pancakes, preheat it to 350 degrees. Gently stir pancake batter just until combined. Pour 1 tablespoon oil onto griddle or into nonstick pan over medium-high heat and spread it evenly, then pour 1/2-cup portions of the batter onto the griddle or pan and cook until golden brown, about 2 minutes on each side. Remove pancakes onto a large platter and cover with foil to keep warm.

7. To serve, place one pancake onto a serving platter and spread it with 1/3–1/2 cup of the filling. Place another pancake on top and continue layering the filling and pancakes until you’ve used up the pancakes. Top with remaining filling and garnish with remaining raspberries. Serve immediately.

Serves 4–6.

Cook’s Tip

For an even more special Valentine’s Day treat, cut pancakes into heart shapes. Other fruits such as strawberries, blueberries or peaches can be substituted for the raspberries.

February 2020 Recipe Contest