Best Raspberry Almond Pancakes Recipes
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.
RASPBERRY ALMOND PANCAKES
Y'all know about our Sunday morning Pancake Breakfast tradition, right?! I think I've mentioned it before. It started when Bill and I were first married. We made pancakes for breakfast most Sunday mornings. And then after a year or so, it became every Sunday morning. It was mostly a Bill thing. He is the pancake master. He know just the right temperature of the griddle. He knows just when to flip them so they are just the right color. And he knows just when to take them off. I, on the other hand, know little about the flipping process. And a lot about the batter making process. I have been experimenting with homemade pancake batters for years now. And I like to think I've got it down to a science at this point. We make a great team come Sunday mornings...and we have three little helper that joined our pancake making team along the way. Tanner is 9, Emma is 7 and Gage is about to be 4 in less than a month. They are my little sous chefs. They always ask to help in the kitchen. They want to get the ingredients out. They want to crack the eggs. (Which I let them do one egg...and it usually turns into a mess, but I'm OK with that.) They lik to add the ingredients cup by cup. And they love to stir. **Please note that I did use Almond Milk in this recipe. Most other recipes I make with both a dairy-free milk and regular milk...but I haven't had a chance to try this one with regular milk. I would imagine it doesn't need much altering...if any it would be about 1/4 cup less regular milk than the Almond Milk that's used in the recipe. This pancake recipe is just to get you excited about all the other great pancake recipes that I have uploaded. Perfectly fluffy. With the perfect burst of raspberry flavor. And a lovely little crunch from the almonds. A delightful Sunday morning breakfast.
Provided by ElizabethKnicely
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add the oil, milk, egg and vanilla to a large mixing bowl. Mix lightly with a whisk or fork.
- Add the flour, sugar, baking powder and salt to the bowl. Whisk the batter until smooth.
- Run a knife through the sliced (slivered will work too) almonds. Gently press a fork over the raspberries, crushing them lightly.
- Fold the chopped almonds and the crushed raspberries into the batter.
- Cook the pancakes on a griddle of some sort, using up all the batter.
- Serve Almond Raspberry Pancakes with Fruit, Scrambled Eggs, Breakfast Sausage or Bacon -- whatever your little breakfast heart's desire.
Nutrition Facts : Calories 468.8, Fat 21.5, SaturatedFat 1.9, Cholesterol 46.5, Sodium 873.5, Carbohydrate 61.1, Fiber 7.8, Sugar 16.7, Protein 9.8
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