Preparation

• 1 In a fry pan over medium heat, combine 1/2 pound of the raspberries, 2 tablespoons of the sugar and the lemon juice. Cook until the berries have broken down and the sauce has thickened, 8 to 10 minutes. Press the mixture through a fine-mesh sieve into a bowl. Stir in the remaining 1/2 pound raspberries. Set aside.
• 2 In a bowl, whisk together the flour, almonds, baking soda, baking powder, the remaining 2 tablespoons sugar and the salt.
• 3 In another bowl, lightly whisk together the egg yolks, buttermilk and almond extract. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
• 4 In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in 2 additions.
• 5 Put 1/4 teaspoon butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 tablespoon batter into each well and put 1 teaspoon raspberry mixture in the center, then top with 1 tablespoon batter. Cook until the bottoms are golden brown, 3 to 4 minutes. Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and raspberry mixture.
• 6 Serve the pancakes with maple syrup and whipped cream. Makes about 30.