Almond Poppy seed Pancakes with Berry Syrup
Almond Poppy seed Pancakes with Berry Syrup
Course: Recipes, Dessert, Treat, Kids, MainDifficulty: EasyServingsservings
Total time
30
minutesIn place of the berry syrup, cherry syrup would also be a good combo with the pancakes.
Ingredients
- For the Pancakes
2 cups all-purpose flour
2 tsp baking powder
1/3 cup sugar
1/2 tsp salt
1/4 cup poppy seeds
1 1/2 cups almond milk
3 large eggs, yolks and whites separated
8 tbsp butter, divided
1 tsp almond extract
- For the Berry Syrup
2 cups berries
1/4 cup sugar
1/2 cup pure maple syrup
1 tbsp fresh squeezed lemon juice
1 tsp almond extract or vanilla extract
Directions
- Place berries and sugar in a medium saucepan set over medium heat. Stew berries until tender and falling apart, 15-20 minutes. Using a slotted spoon, remove the berries from the pan. Press the hot berries through a fine mesh sieve, as to macerate them.
- Place the macerated berry product back into the pan, with the juices. Add the maple syrup, lemon juice and almond extract into berry juice. Bring to a boil and simmer until reduced by a third and slightly thicker.
- Sift flour, baking powder, sugar and salt into a large bowl. Add poppy seeds to dry ingredients. Toss to distribute evenly.
- Separate the eggs into 2 separate bowls. Yolks in one bowl, whites in the other.
- Using a stand mixer fitted with a whisk attachment, whisk the milk, egg yolks, melted butter and almond extract to the mixer, whip until combined.
- Cook the almond-scented poppy seed pancakes in melted butter for about three minutes per side, then flip and DONE!
- Serve immediately with the berry filling.
Shop the Ingredients
