Almond Pancake Recipe
Start your morning with these delightful Almond Pancakes – a perfect balance of fluffy goodness and nutty crunch. These pancakes are infused with a hint of almond extract and topped with a generous serving of sliced almonds, making each bite a delightful mix of flavors and textures. Enjoy them hot off the griddle with a drizzle of maple syrup for a scrumptious breakfast treat that will leave you satisfied and energized for the day ahead.
— Constant Cookbook
Ingredients
- 1/2 cup all purpose flour
- 1/2 cup whole wheat pastry flour (or you can use whole wheat or all white flour)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 egg, beaten
- 2 tablespoons of oil or melted butter
- 1/4 teaspoon almond extract (optional)
- 1/2 cup sliced almonds
Instructions
- In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg, oil and almond extract. Mix until smooth. You may add almonds to the batter now or add them on top of the batter after you pour it onto the hot griddle.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4-1/3 cup for each pancake. Top with almonds then flip once pancakes are bubbly. Brown on both sides and serve hot with your favorite maple syrup.
- In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg, melted butter, and almond extract; mix until smooth. You may add almonds to the batter now or add them on top of the batter after you pour it onto the hot griddle.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Top with almonds then flip once pancakes are bubbly. Brown on both sides and serve hot with maple syrup.
Comments
No comments found.