Tryating Recipe

Mix dry ingredients

In a medium bowl whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk the whole milk, egg, melted butter, and vanilla extract until smooth and homogenous.

Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix; a few small lumps are fine. The batter should be thick but pourable. If it feels too thick, add 1–2 tablespoons of milk.

Prepare the mascarpone filling

In a small bowl stir the softened mascarpone (or cream cheese) with the honey until smooth and slightly loose. This will be a spreadable, slightly sweet filling.

Gently fold half of the fresh berries and the chopped toasted nuts into the batter if you want fruit throughout. Reserve the remaining berries for topping.

Heat a nonstick skillet or griddle over medium-low heat and add the neutral oil or a small pat of butter, spreading it to coat the surface. You want moderate heat so the outsides brown slowly while the inside cooks through.

Cook pancakes (Tryating rounds)

For each pancake, pour about 1/4 cup of batter into the skillet. When bubbles form across the surface and the edges look set (about 2–3 minutes), spoon about 1 teaspoon of the mascarpone-honey mixture into the center of each pancake. Gently pour another tablespoon of batter over the filling to seal it, then flip carefully with a spatula and cook on the second side for 1–2 minutes until golden and cooked through. Repeat with remaining batter, adjusting heat as needed.

As you finish each pancake, keep them warm on a plate in a low oven (about 90–100°C / 200°F) or cover loosely with foil.

To serve, stack 2–3 Tryating pancakes on each plate, top with the reserved fresh berries, a drizzle of honey or maple syrup, and a light dusting of powdered sugar if desired.