Amy’s Perfect Amaretto Almond Pancake
Serves: 8Steps:
- 1 C - All purpose bleached flour (softer than unbleached flour)
2 t – Sugar
½ t – Salt
½ t – Baking Powder
¾ c – Buttermilk
¼ c – Milk
1 – Large Egg
2 T – Unsalted butter melted
1 t – Vanilla Extract
¾ C – Sliced Almonds
1 T - Amaretto
- Topping:
¼ t – Almond Extract
½ C – Vermont medium amber grade A maple syrup
¼ C - Sliced almonds
- Heat a large non-stick skillet or griddle to 375 degrees.
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.
Add wet ingredients to dry ingredients until just barely mixed to the point of no lumps.
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.
Combine Almond Extract and syrup and microwave for 45 seconds. Serve hot. Garnish pancakes with sliced almonds.