Strawberry Almond Pancakes With Strawberry Syrup

For Syrup: In a small sauce pan, add syrup and the chopped strawberries. With a potato masher (not the ricer kind) over medium heat, gently mash strawberries to just release juices. Bring to a boil, then a very low simmer to keep warm.

For Pancakes: In a food processor, add mascarpone cheese and almond extract. Process 10 seconds. Through the top of the food processor pour water in while processing an additional 20 seconds.

Rough chop almond paste and add to food processor. Process 10 seconds. Add pancake batter and pulse to combine. Add chopped strawberries and pulse 2 times.

For best results, preheat a cast iron griddle over medium heat. Rub the griddle with one end of the cold stick of butter. Take a scant 1/4 cup of batter and pour onto griddle. This batter is quite dense and takes a little longer than normal pancakes, about 2 minutes each side. Repeat rubbing the griddle with the cold butter before each batch.

Serve with the strawberry syrup. Garnish with whole strawberries if desired.