Maine Blueberry and Almond Pancakes: Breakfast-Brunch
1 1/2 cups all-purpose flour<br> 2 teaspoons baking powder<br> 3/4 teaspoon salt<br> 1/4 cup almond paste<br> 2 large eggs, separated<br> 2 cups whole milk<br> 1/4 cup unsalted butter, melted<br> 1/2 teaspoon almond extract<br> 1/2 teaspoon vanilla extract<br> 1 cup blueberries (preferably wild Maine blueberries)<br> powdered sugar<br> sliced almonds, toasted <br><br>
Mix dry ingredients (flour, baking powder and salt) in a bowl. In a mixer, beat together the almond paste and egg yolks. Add milk and mix. Stir in the dry ingredients. Add melted butter and extracts and mix. Fold in the blueberries.<br><br>Beat egg whites until stiff. Fold egg whites into the batter gently, just until combined.<br><br>Pour batter, 1/4 cup per pancake, onto a hot griddle. Cook until browned on the first side, flip and continue to cook the other side. <br><br>Place the pancakes on a serving plate and garnish by sprinkling with powdered sugar and toasted almonds. Serve with Chicken sausage patties (recipe below) and pure Maine maple syrup.