The other morning my son wasn’t feeling well and I decided to spoil him (and consequently, me) with homemade pancakes. In reality, I make homemade pancakes about once a month, make many more than we need, and freeze the remaining ones for toasting another morning. I highly recommend it – parent or not.
I love almond. My husband tells me this is because I’m a WASP, but I’m pretty sure it’s just because almond is delicious. I took This Recipe for Buttermilk Pancakes and added 1/2-3/4 tsp almond extract and 2 tsp of poppy seeds to the batter just before the final mixing with a wooden spoon. Et voila, wonderful, fluffy, buttermilk pancakes with the delightful almond poppyseed flavor. My family gobbled them up.
Lofty Buttermilk Pancakes
2 1/2 cups flour
2 tablespoons sugar
1 1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 large eggs, separated
2 cups buttermilk
1/2 cup milk
10 tablespoons unsalted butter, melted and cooled
Canola or peanut oil for frying
Because I bake, I’m finicky about pancake recipes. It should be delicious but not too complicated. I’m not beating egg whites for pancakes. Let’s calm down. Separating egg yolks and whites, as you do in this recipe, is as fussy as I get. Really, it adds no time and this recipe is very good.
If you don’t have buttermilk on hand, as I did not, you can make your own quickly and let it sit while you congregate your other ingredients by adding 1 Tbs per 1 cup of regular milk. Stir, let sit at room temperature and curdle a bit while you gather eggs, melt butter etc. For this recipe I added 2 Tbs of white vinegar (you can also use lemon juice) for the 2 cups of milk. This recipe gave us multiple pancakes for 3 people plus many for freezing. Use oil in the pan instead of butter. It prevents burning and gets them golden brown. I use olive oil but peanut works just as well.