Prep 5 mins
Cook 15 mins
Not your typical pancake! One pancake will feed 2-3 people depending on their appetite. My kids love these with fresh fruit and vanilla yogurt on top instead of the usual maple syrup.
- 1⁄2 cup all-purpose flour
- 2 tablespoons sugar
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon almond extract
- 1⁄2 cup milk
- 3 large eggs
- 1 tablespoon butter
- 1 tablespoon sugar, for sauteing
- Combine flour, 2 tbsp sugar, salt, almond extract, milk and eggs in mixing bowl and whisk together. Batter will be lumpy.
- Cover and chill for 1-2 hours or more.
- Heat 10-12" saute pan over medium high heat. Add 1/2 tbsp butter to pan and when bubbly add the batter.
- Redistribute batter (a rubber spatula works well) and shake pan to promote even cooking.
- After pancake is completely cooked turn onto a plate, add remaining 1/2 tablespoons butter to the pan and sprinkle with 1 tbsp sugar.
- Put pancake back into the saute pan and lightly brown the other side of pancake.
- Serve immediately with fruit and vanilla yogurt.
I had a little trouble with the cooking. It may be that I had the heat too high, but the bottom got very brown while the top was still liquid. So I flipped it a little early, but it seemed to puff up just fine. I don't understand the purpose of the chilling step. Does the batter need to be cold? Is the flour hydrating or some other chemistry going on? As written, the timing of this recipe is difficult for our lifestyle, since it does need to be serve immediately. It would be nice to know if refrigerating overnight, for example, would work. I think that you could use a small pan and make individual pancakes, which would offer a lot more flexibility than getting everyone to the table at the same time.