Dolce Pancakes Recipe

Mix dry ingredients

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

Combine wet ingredients

In a separate bowl or large measuring cup whisk the whole milk, eggs, melted butter, and vanilla extract until smooth and homogeneous.

Make a well in the center of the dry ingredients and pour the wet mixture in. Gently stir with a spatula or wooden spoon just until combined; small lumps are fine. Do not overmix — aim for a thick, pourable batter. Let the batter rest for 5–10 minutes while you prepare the filling and heat the pan.

Prepare ricotta-mascarpone filling

In a medium bowl combine the ricotta, mascarpone, powdered sugar, lemon zest, and lemon juice. Stir or beat with a fork until smooth and spreadable. Taste and adjust sweetness with up to 1 additional tablespoon powdered sugar or honey if desired.

Prepare berries and nuts

If using strawberries, hull and slice them. Combine the mixed berries in a small bowl and toss gently with 1 tablespoon honey to macerate briefly. Toast the sliced almonds in a dry skillet over medium heat, stirring, until golden and fragrant, about 2–3 minutes; transfer to a plate to cool.

Heat the pan

Place a nonstick or cast-iron skillet over medium heat. Add 1 teaspoon neutral oil to 1 tablespoon butter (optional) and swirl to coat the pan. Reduce heat to medium-low so the pancakes cook through without burning.

Cook pancakes

For each pancake, pour about 1/4 cup of batter into the pan, spacing them comfortably. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook the second side until golden and cooked through, another 1.5–2 minutes. Wipe the pan with a paper towel and add more butter between batches as needed. Keep cooked pancakes warm on a plate tented with foil or in a low oven (90–100°C / 200–212°F).

Assemble Dolce Pancakes

Place a warm pancake on a serving plate. Spread 1–2 tablespoons of the ricotta-mascarpone filling over the pancake. Top with a spoonful of macerated berries, a drizzle (about 1 teaspoon) of honey, and a sprinkle of toasted almonds. Stack another pancake on top and repeat the filling and topping. Finish with a light dusting of confectioners' sugar and an extra drizzle of honey if desired.

Serve immediately while warm. Provide extra filling, berries, honey, and almonds at the table so diners can customize. Leftover filling can be refrigerated in an airtight container for up to 3 days.