Blueberry-Almond Pancakes With Cinnamon-Toasted Almonds
- Ready In:
- 25mins
- Ingredients:
- 12
- Yields:
-
8 Pancakes
ingredients
- 1 cup flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup milk
- 2 tablespoons cooking oil
- 1⁄2 teaspoon almond extract
- 1⁄2 cup blueberries (fresh or frozen)
- 1⁄4 cup almonds, slivered
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon cinnamon, ground
directions
- Preheat a large skillet or griddle to medium heat. Preheat oven to low heat (180 F - 200 F).
- In a medium mixing bowl, stir together flour, sugar, baking powder, baking soda and salt.
- In another medium mixing bowl, whisk one egg until frothy. Then add milk, oil and almond extract; then whisk until combined.
- Make a well in the center of the dry ingredients and whisk in the wet ingredients all at once.
- Using a 1/4 cup sized measuring cup, pour batter onto a hot, greased skillet/griddle over medium heat, leaving enough space between each pancake for them to expand.
- Immediately place six blueberries (evenly spaced) on top of each pancake.
- Cook for 2-4 minutes or until surface begins to bubble and edges appear slightly dry. Turn and cook for another 2 minutes until golden brown. To keep pancakes hot until ready to serve, place on a heat-resistant plate in the oven on low heat.
- Meanwhile, bring a small skillet to medium heat. Toast the slivered almonds, stirring often, until fragrant and light brown in color (around 8-10 minutes). Remove from heat, immediately sprinkle with cinnamon and sugar, toss to evenly incorporate and set aside to cool slightly.
- Serve pancakes hot with butter, maple syrup and toasted almonds sprinkled on top.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
8727502"