Almond Pancakes
| American cuisine | Breakfast Cuisine | Vegetarian Cuisine
Ingredients
- 1 cup (150 g / 5.3 oz) bleached all-purpose flour
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ cup (180 ml / 6.1 oz) buttermilk
- ¼ cup (60 ml / 2 oz) milk
- 1 egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon almond extract
- Vegetable oil for brushing griddle
Instructions
- Heat a large non-stick skillet or griddle over low heat while preparing ingredients.
- Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.
- Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20 to 30 seconds.
- Whisk in egg, butter, and almond extract.
- Add wet ingredients to dry ingredients and whisk until just mixed.
- Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.
- Increase heat to medium and generously brush skillet or griddle with oil.
- When oil starts to spider, but before it starts to smoke, pour batter, about ¼ cup (60 ml) at a time.
- Work in batches, if necessary, to avoid overcrowding.
- When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes.
- Cook until pancakes are golden brown on remaining side.
- Repeat, brushing skillet or griddle with oil.
- Serve hot.