We have a new tradition – Pancake Fridays. While most families enjoy pancakes on Saturday mornings, our weekends tend to be busier than most, so, we declared Friday our pancake morning. For the last few months, as we prepared for Everett’s arrival, we tested out several pancake recipes every Friday morning so that we could find our own family recipe that we’d be enjoying for years to come. Now that Everett is here, we’ve landed on a recipe that suits both of us, me the pancake enthusiast, and Josh, the one who can love anything with almond flavor and sweet syrup.
Of course, we brew some Charming Beard Coffee to enjoy with our pancakes. Isn’t our new coffee maker fun?!
This recipe for Almond Pancakes is a simple pancake recipe that you could use with our without the almonds for a great stack of pancakes. One of my musts for our family pancake recipe is that the ingredients need to be ones we have on hand. Most pancake recipes call for buttermilk but who ever has buttermilk on a regular basis (I know it’s easy to make with substitutions but still…). This recipe calls for 7 basic ingredients and 2 optional ones that most all kitchens have on hand: flour, baking powder, salt, sugar, eggs, milk, and butter, plus almonds and almond extract. We’ve changed it up from time to time using whole wheat flour or adding a few bananas or blueberries but Josh tends to like his pancakes simple so I’ll stick to that.
You see, only a year ago, Josh wouldn’t even touch pancakes. Then he had this epiphany (and maybe it finally wore on him that I always crave pancakes) that we should have a pancake morning when we have kids. Now, Josh, the guys who hated pancakes and really used to even hate breakfast, is the one flipping hot cakes on early Friday mornings and choosing the largest one for his plate. This is like a dream come true for me, the pancake aficionado.
Although I do dream of lemon ricotta pancakes, banana pancakes, and pancakes loaded with any kind of fruit or nut and seasoned with sweet spices, I’m still a big fan of the traditional old fashioned pancake. As for Josh, a big almond fan, I found we could sneak in a little boost of almond flavor to the simple pancakes just to make things a little more exciting and there you have it, a winning combination for the Rosenthals – Almond Pancakes.
What is your family’s go-to pancake recipe like and what toppings and additions are staples in your house?
Almond Pancake Recipe
- 1/2 cup all purpose flour
- 1/2 cup whole wheat pastry 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
- 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.