Raspberry Pikelets with Mascarpone

Coffee Cakes, Scones and Cereals

Raspberry Pikelets with Mascarpone

“This is a favorite with our guests! It was adapted from the book, Breakfasts by Jacque Malouf.” —Innkeeper, The Bissell House


Servings: Makes 4 Servings

5 ounces mascarpone
¼ teaspoon vanilla extract
2 tablespoons confectioner’s sugar

4 tablespoons yogurt
4 tablespoons milk
Grated zest of 1 lemon
2 extra-large eggs
3 tablespoons sugar
2 tablespoons melted butter
1¼ cups all-purpose flour
1 teaspoon baking powder
Pinch of sea salt
½ cup raspberries or blueberries


For topping: In a medium bowl, beat all topping ingredients together until smooth. Cover and refrigerate until ready for use.

For the pikelets: In a medium bowl, whisk together yogurt, milk, lemon zest, egg yolks, sugar and melted butter until smooth. Set aside for 10 minutes. In a separate bowl, beat egg whites until stiff. Sift together flour, baking powder and salt; add to yogurt mixture mixing until well combined. Gently fold fruit into batter, followed by egg whites. Cook 2 tablespoons of batter in a heated skillet or griddle with butter, 1-2 minutes per side. Serve 3 pikelets with a topping of mascarpone and berries for color.