Amaretto Almond Pancakes Breakfast Recipes

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Amaretto Almond Pancakes


  • 1 C - All purpose bleached flour (softer than unbleached flour)
  • 2 t – Sugar
  • ½ t – Salt
  • ½ t – Baking Powder
  • ¾ c – Buttermilk
  • ¼ c – Milk
  • 1 – Large Egg
  • 2 T – Unsalted butter melted
  • 1 t – Vanilla Extract
  • ¾ C – Sliced Almonds
  • 1 T - Amaretto
  • Topping:
  • ¼ t – Almond Extract
  • ½ C – Vermont medium amber grade A maple syrup
  • ¼ C - Sliced almonds

  • Method:

  • Heat a large non-stick skillet or griddle to 375 degrees.
  • Mix flour, sugar, salt, baking powder, sliced almonds and baking soda in a medium bowl. Microwave buttermilk and milk in a bowl to get to room temperature. Whisk in egg, butter and vanilla.
  • Add wet ingredients to dry ingredients until just barely mixed to the point of no lumps.
  • Pour batter ¼ cup at a time. Work in batches to avoid overcrowding. When pancake bottoms are golden brown and the tops start to bubble (2-3 minutes) flip the pancake and cook until golden brown on the remaining side.
  • Combine Almond Extract and syrup and microwave for 45 seconds. Serve hot. Garnish pancakes with sliced almonds.

  •  Amaretto Almond Pancakes   Amaretto Crepes   Amaretto Maple Delight Casserole 



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