Forty Putney Road Bed & Breakfast

Amy’s Perfect Amaretto Almond Pancake: Breakfast-Brunch

Servings: 8

Step 1:

1 C - All purpose bleached flour (softer than unbleached flour)<br> 2 t – Sugar<br> ½ t – Salt<br> ½ t – Baking Powder<br> ¾ c – Buttermilk<br> ¼ c – Milk<br> 1 – Large Egg<br> 2 T – Unsalted butter melted<br> 1 t – Vanilla Extract<br> ¾ C – Sliced Almonds<br> 1 T - Amaretto<br>

Step 2:

Topping:<br> ¼ t – Almond Extract<br> ½ C – Vermont medium amber grade A maple syrup<br> ¼ C - Sliced almonds<br>

Step 3:

Heat a large non-stick skillet or griddle to 375 degrees.<br><br> Mix flour, sugar, salt, baking powder, sliced almonds and baking soda in a medium bowl. Microwave buttermilk and milk in a bowl to get to room temperature. Whisk in egg, butter and vanilla.<br><br> Add wet ingredients to dry ingredients until just barely mixed to the point of no lumps.<br><br> Pour batter ¼ cup at a time. Work in batches to avoid overcrowding. When pancake bottoms are golden brown and the tops start to bubble (2-3 minutes) flip the pancake and cook until golden brown on the remaining side.<br><br> Combine Almond Extract and syrup and microwave for 45 seconds. Serve hot. Garnish pancakes with sliced almonds.