Almond Pancakes
Almond Pancakes are a buttermilk batter flavored with a teaspoon of almond extract, which gives a plain stack a quiet nutty fragrance. The recipe uses bleached all-purpose flour, which is softer than unbleached and keeps the pancakes tender. Heating the pan low first, then raising it to medium with a generous brush of oil, gives an even golden color. The batter takes about ten minutes to make and doubles easily for a crowd.
Instructions
Set a large non-stick skillet or griddle over low heat and leave it there while you make the batter. Starting low lets the pan heat evenly before you turn it up.
Stir the flour, sugar, salt, baking powder and baking soda together in a medium bowl. Warm the buttermilk and milk in a 2-cup measuring cup in the microwave for 20 to 30 seconds, just until they reach room temperature.
Whisk the egg, melted butter and almond extract into the warmed milk. Pour this into the dry ingredients and whisk only until combined.
Pour the batter back into the measuring cup. If it is too thick to pour, stir in a teaspoon or two of water, so it is thick but still pourable.
Turn the heat up to medium and brush the pan generously with oil. When the oil shimmers but before it smokes, pour in the batter about ¼ cup (60 ml) at a time, working in batches so the pancakes do not crowd each other.
When the bottoms are golden brown and bubbles appear on top, after 2 to 3 minutes, flip the pancakes. Cook until the second side is golden brown as well.
Brush the pan with more oil between batches, and serve the pancakes hot.
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