Pancakes. I am a big fan of pancakes- but I'd rather call them Flapjacks or Hotcakes so, I'm not sure why I didn't... and now I've become to lazy to go back and change this photo.
On Sunday mornings I like to make breakfast for Greg that end up being breakfasts for Dave (one of my roommates). I leave notes such as:
So, this morning I made some Almond Pancakes (Flapjacks) which were supposed to be Pecan Hotcakes with a Strawberry Bourbon Glaze that I adapted from one of my favorite blogs Naturally Ella. That's a lot of awesome happening on that plate. I reduced the awesomeness but maintained the coolness. that makes a lot of sense.
Adapted from Naturally Ella
- 1 cup all-purpose flour
- 1/2 cup almond pieces
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons maple syrup
- 2 eggs
- 1 tablespoon nut oil
- 1/2-3/4 cup milk
- To make pancakes, lightly toast the almonds in a skillet for 3-4 minutes over medium low heat. Remove and put in a plastic bag and smash with something heavy.. yes, that's right. I never want to dirty my food processor for smaller things... so I put those smaller things in plastic and then cathartic-ally smash them to desired smash-ness.
- In a medium bowl, combine ground almonds, flour, baking powder, and salt and give a good stir. In a separate bowl,whisk together with the maple syrup, eggs, oil, and 1/2 cup milk. Pour over dry ingredients, stir just until combined but, as usual, don’t over mix. If batter thickens too much (and isn’t easily pourable) and a bit more milk.
- Heat a skillet over medium heat and add a little butter to the pan. When skillet is hot (if you flick water onto the skillet, it should sizzle), take about 1/4 cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.
- Serve on a plate.
- Wave " HI" back to Reagan.