Almond Buttermilk Pancakes

In honor of Pancake Day on February 5, 2008…
I found this recipe in the July 2007 Cooking Light and it has been a big hit. NerdDad isn’t real fond of the slice almonds so often I just leave them out.

**Make Ahead Tip: Mix wet ingredients and dry ingredients separately the night before. Then just combine and cook in the morning.

1 1/2 cups All-Purpose Flour (about 6 3/4 ounces)
1/4 cup Sliced Almonds, toasted
1 1/4 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Freshly Ground Nutmeg
1/8 tsp Salt
1 1/3 cups Nonfat Buttermilk
1/2 cup Packed Brown Sugar
1/3 cup Water
2 tbls Canola Oil
1 Large Egg
Cooking Spray

Combine dry ingredients in a bowl with a whisk. Mix wet ingredients (except cooking spray) and add to dry ingredients, mixing until smooth. Pour about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Cook 2 minutes or until tops are covered with bubbles and edges looked cooked. Carefully turn pancakes over; cook for 2 minutes or until bottoms are lightly browned.

Yield: 12 pancakes

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