Homemade chocolate chip pancakes topped with whipped mascarpone and raspberry compote are perfect for a weekend breakfast or special occasion. Layering mascarpone and raspberry compote between the pancakes gives you flavorful and moist pancakes in each bite.
Your favorite pancake recipeI like this one or Kodiak Cakes
1 ½cupdark chocolate chipsdivided
Instructions
Raspberry Compote
Place all of the still frozen raspberries into a medium saucepan and turn the heat to medium. Allow the berries to thaw.
Once the berries have thawed, add in the maple syrup (3 tablespoons if you want it less sweet, 4 tablespoons if you want it more sweet), vanilla, lemon juice and salt. Stir well and increase the heat to medium high heat.
Allow the compote to rapidly simmer for 5 minutes, stirring often. Turn down the heat to medium and allow the sauce to reduce for 5-10 minutes more until it passes the spoon test. Taste for seasoning and adjust as necessary. Once satisfied remove from the heat.
Whipped Mascarpone
In a small mixing bowl, mix mascarpone and maple syrup together until smooth. Taste for sweetness. It should be sweet but not overpowering. Set aside.
Pancakes
Follow the directions for your favorite pancake recipe. Once the batter is mixed, add in 1 ¼ cups of the chocolate chips and mix until just combine. Reserve ¼ cup of the dark chocolate chips to top the pancakes.
Preheat the electric griddle to 375 F or a nonstick pan skillet over medium high heat. Spray your surface with oil once heated.
Using a ¼ cup measuring cup, add batter to the griddle or skillet. Allow the pancakes to cook until the edges look like they are starting to brown and bubbles are forming on the surface (2-3 minutes). Confidently flip the pancakes with a rubber spatula and allow to finish cooking for 1-2 minutes.
Set aside pancakes or keep warm in a 200 F oven. Continue until all batter is gone.
Assembly
Place one pancake on the plate and top it with a dollop (about 1 tablespooof mascarpone and immediately place another pancake on top.
Top this pancake with a dollop of raspberry compote and then add another pancake on top of that.
Top the next pancake with mascarpone and another pancake.
The final pancake should have enough raspberry compote to spill over the sides and a large dollop of mascarpone. Top with a few chocolate chips.