Name: Almond Pancakes with Raspberry Syrup
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings (makes about 20 pancakes)
Ingredients: 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

Directions

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.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Almond Pancakes with Raspberry Syrup

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Cook’s Note

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