Almond Pancakes

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I guess this is what happens when I miss a week plus of blogging – I do a multiple post dump, like three in one day! And they are all holiday/fall/seasonal breakfast dishes. I hope no one minds. Hey, at least I’m off the pumpkin bender.

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These were insanely good, I will definitely be making them again. I particularly like them for dinner, with some scrambled eggs on the side. The only unusual ingredient in this recipe is almond paste. My grocery store stocked it next to the tomato and garlic pastes; it’s sold in a tube, so look for it in that section.

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Everyone knows I am a good Texas girl, and therefore loyal to my pecans. Thus, it took me awhile to open up to the other members of the nut family. And truth be told, I’m still partial to pecans. But in my quest to open up my palate, I have welcomed walnuts, cashews, pistachios, peanuts, and, as you can see, almonds into my kitchen. The good news is twofold: 1) I find that I do like the other nuts; and 2) only sometimes do I feel as though I’m cheating on pecans.

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I changed the original recipe up quite a bit. The original calls for a boxed pancake mix and just add water, and I made it from scratch. I also added some toasted slivered almonds to my maple syrup, and we both thought it was a nice touch.

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Source: heavily adapted from Weeknights with Giada, by Giada de Laurentiis

Ingredients:
2 cups flour
1/2 tsp baking powder
1/2 tsp kosher salt
4 oz. mascarpone cheese, at room temperature
4 oz. almond paste
1 tbs sugar
2 tsp pure almond extract
1 tsp pure vanilla extract
1 large egg
Unsalted butter, for the griddle
1/4 cup slivered almonds, toasted
Maple syrup, for serving

Directions:
In a medium bowl, combine the flour, baking powder, and salt.
In a large bowl, use a handheld electric mixer to beat together the mascarpone cheese, almond paste, almond extract, vanilla extract, and egg. Beat until smooth, but it’s okay if some tiny lumps of almond paste remain.
Whisk the wet ingredients into the dry ingredients until just combined.
Heat a griddle over medium to medium-low heat. Grease the griddle with butter. Working in batches, pour about 1/4 cup of batter per pancake onto the griddle and cook about 1 1/2 minutes per side, until golden and cooked through.
Arrange the pancakes on individual plates or a platter and drizzle with maple syrup. Then sprinkle the toasted slivered almonds on top of the maple syrup (that way they stick to the pancakes).

One response to “Almond Pancakes

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