ALMOND PANCAKES WITH RASPBERRY SYRUP
Almond extract in the batter and crunchy chopped salted almonds sprinkled on top give these pancakes a delightful almond flavor. Maple syrup infused with cooked, mashed raspberries makes the perfect topping.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings (makes about 20 pancakes)
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees F. Bring the raspberries and maple syrup to a boil in a small saucepan over medium heat. Reduce the heat to a simmer and cook until the berries soften and the syrup takes on a pinkish color, 7 to 8 minutes. Remove from the heat and mash the berries with a potato masher or fork. Strain the syrup. Keep warm or set aside to cool to room temperature.
- Whisk the flour, sugar, baking powder and salt together in a large bowl. Whisk the milk, eggs, vanilla and almond extracts together in a medium bowl until combined. Whisk in the melted butter. Add the milk mixture to the flour mixture and stir until it just comes together in a thick lumpy batter.
- Heat a large nonstick skillet over medium heat and brush lightly with butter. Drop 2 tablespoons batter for each pancake into the skillet. Cook until bubbles appear on the tops of the pancakes, and the undersides are golden brown, 2 to 3 minutes. Flip the pancakes and continue to cook until golden on the underside and cooked through in the center, about 1 minute more.
- Transfer to the oven to keep warm and continue to make pancakes until all the batter is used. Serve topped with the raspberry syrup and chopped almonds.
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Ibrahim Bilour
[email protected]These pancakes were so easy to make and they tasted delicious. I will definitely be making them again.
Rebee Rogers
[email protected]These pancakes were amazing! I will definitely be making them again.
Faiza Imran
[email protected]Overall, these pancakes were pretty good. I would definitely recommend them to anyone looking for a delicious and easy breakfast recipe.
jessica kamara
[email protected]The raspberry syrup was a bit too tart for my taste. I would have preferred it if it was a bit sweeter.
Ariana Mays
[email protected]These pancakes were a bit too dense for my taste. I think I would have preferred them if they were a bit lighter and fluffier.
Joanne Heffernan
[email protected]I made these pancakes for my kids and they loved them! They said they were the best pancakes they've ever had. The pancakes were really fluffy and the raspberry syrup was the perfect topping.
voice of pakhton
[email protected]These pancakes were so easy to make and they turned out so well! I used almond milk instead of regular milk and they were still really good. The raspberry syrup was also really easy to make and it was the perfect topping for the pancakes.
Wilfred Mungai
[email protected]I'm not a huge fan of pancakes, but these almond pancakes were really good. They were really moist and fluffy, and the raspberry syrup was a great addition. I would definitely recommend these pancakes to anyone looking for a delicious and easy breakf
Rohullah Khan
[email protected]These pancakes were absolutely delicious! I made them for my family for breakfast this morning and they were a huge hit. The pancakes were light and fluffy, and the raspberry syrup was the perfect topping. I will definitely be making these again soon