Almond Poppy Seed Pancakes with Almond Syrup

Almond Poppy Seed Pancakes with Almond Syrup might be just the hor d'oeuvre you are searching for. This recipe makes 15 servings with 257 calories, 5g of protein, and 13g of fat each. For 53 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up vanillan extract, almonds, heavy cream, and a few other things to make it today. 39 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Cooking Classy. With a spoonacular score of 29%, this dish is not so tremendous. Chewy Almond Poppy Seed Granola Bars (Lemon Poppy Seed variation too), Lemon-Poppy Seed Pancakes with Raspberry Syrup, and Almond Poppy Seed Bread are very similar to this recipe.

Servings: 15

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat a griddle to 350 degrees. In large mixing bowl, whisk together flour, poppy seeds, baking powder, baking soda and salt. In a separate mixing bowl whisk together buttermilk, milk, sugar, eggs, vegetable oil, applesauce, almond extract and vanilla extract for one minute. Pour buttermilk mixture into dry mixture and stir just until combine, batter should be slightly lumpy (just be careful not to over-mix so you'll have fluffy pancakes). Pour about 1/4 - 1/3 cup mixture at a time onto buttered preheated griddle and slightly spread outward (if you have a good non-stick griddle buttering isn't necessary). Flip pancake when golden on bottom (bubbles wont appear on the surface much with these pancakes so mostly you just need to check the bottom for color). Cook opposite side until golden. Serve warm drizzled with Almond Syrup and garnished with optional toasted, sliced almonds and a light sprinkling of optional poppy seeds.Melt butter in a large saucepan over medium heat. Whisk in sugar, cream and buttermilk. Cook mixture, stirring frequently, until mixture begins to boil and sugar has dissolved. Remove from heat and stir in baking soda and almond extract, whisk for about 10 seconds until mixture becomes foamy and frothy. Serve warm. Note: Mixture can be stored in the refrigerator up to one week and reheated before serving.Recipe Source: Cooking Classy

 

Step by step:

1. Preheat a griddle to 350 degrees. In large mixing bowl, whisk together flour, poppy seeds, baking powder, baking soda and salt. In a separate mixing bowl whisk together buttermilk, milk, sugar, eggs, vegetable oil, applesauce, almond extract and vanilla extract for one minute.

2. Pour buttermilk mixture into dry mixture and stir just until combine, batter should be slightly lumpy (just be careful not to over-mix so you'll have fluffy pancakes).

3. Pour about 1/4 - 1/3 cup mixture at a time onto buttered preheated griddle and slightly spread outward (if you have a good non-stick griddle buttering isn't necessary). Flip pancake when golden on bottom (bubbles wont appear on the surface much with these pancakes so mostly you just need to check the bottom for color). Cook opposite side until golden.

4. Serve warm drizzled with Almond Syrup and garnished with optional toasted, sliced almonds and a light sprinkling of optional poppy seeds.Melt butter in a large saucepan over medium heat.

5. Whisk in sugar, cream and buttermilk. Cook mixture, stirring frequently, until mixture begins to boil and sugar has dissolved.

6. Remove from heat and stir in baking soda and almond extract, whisk for about 10 seconds until mixture becomes foamy and frothy.

Serve warm. Note

1. Mixture can be stored in the refrigerator up to one week and reheated before serving.Recipe Source: Cooking Classy

Nutrition Information:

covered percent of daily need