ALMOND PANCAKES WITH RASPBERRY SYRUP

Almond Pancakes with Raspberry Syrup image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings (makes about 20 pancakes)

Number Of Ingredients 12

1/2 cup raspberries
1/4 cup pure maple syrup
1 3/4 cups all-purpose flour (See Cook's Note)
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon fine salt
1 1/4 cups milk, at room temperature
2 large eggs, at room temperature
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
3 tablespoons unsalted butter, melted, plus more for the skillet
Chopped salted almonds, for topping

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.